Friday, April 22, 2011

Pasta with Roasted Tomatoes and Lima Beans

pasta with tomatoes and lima beans

Mainly for pasta I just saute one or two vegetables with garlic, and that's it. Roasting makes tomatoes and lima beans extra nom, though. This amount of vegetables actually makes up about half a box of pasta, I put away the rest to make up later. I don't make the two boxes of pasta like I used to and also cut out the jarred pasta sauce. Turns out the more you eat fresh vegetables, the more you lose your taste for processed food. So the roasted root vegetables with quinoa were, like, gateway vegetables...

12 oz whole wheat pasta
a pint of cherry tomatoes
3-5 garlic cloves
1/2 lb frozen lima beans
olive oil

Bring water to a boil for the pasta. Heat oven to 500 degrees.

Halve the tomatoes. Peel and mince the garlic. Toss the tomatoes, garlic, and lima beans in a baking pan with olive oil, salt, and pepper. I put all the tomato halves cut side down, but whatever. Roast until nicely browned, about twenty minutes or maybe longer because of the tomatoes giving off liquid.

Meanwhile cook the pasta until al dente, about ten minutes. Drain the pasta and when the vegetables are roasted, stir them together with about half the pasta.