Spaghetti with Roasted Tomatoes and Pine Nuts
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From the Sonoma Diet
wave - 1
serves 4
wave - 1
serves 4
Ingredients
6 ounces dried multigrain spaghetti 
2 cups cherry tomatoes, halved
1/4 cup extra virgin olive oil
1/4 tsp salt
1/8 tsp ground pepper
3 cloves garlic, minced
1/4 to 1/2 tsp crushed red pepper
1 can (15 ounce) cannellini beans (white kidney beans) rinsed and drained
6 cups fresh baby spinach leaves (I usually use frozen)
1 cup fresh basil, chopped
1 tsp lemon juice
1/4 cup pine nuts, toasted
1/4 cup parm cheese
Directions
1. Preheat oven to 400. Cook spaghetti according to package directions; drain. Return to hot pan; cover and keep warm. Meanwhile, place tomatoes on a baking sheet. Drizzle tomatoes with 2 Tbsp of the olive oil; sprinkle the salt and pepper. Toss gently to coat. Bake about 10 minutes or until tender.
2. Meanwhile, in a medium skillet heat the remaining 2 Tbsp olive oil over medium heat. Add garlic and crushed red pepper; cook about 30 seconds or just until fragrant. Stir in the cannellini beans; heat through.
3. Place tomatoes in a large serving bowl. Top with spinach, basil, lemon juice, bean mixture, and cooked pasta. Toss to combine. Top individual servings with pine nuts and parm cheese.
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