Roasted Green Bean and Tomato Pasta
This vegetarian pasta dish is garlicky and explosively tomato forward. With the summer months here, we can use all those wonderfully fresh tomatoes that are home grown with this dish. By roasting the green beans and tomatoes, it brings out all their natural fresh sweet flavors. Not into vegetarian meals? No problem! Simply make this as a side to go with your favorite grilled protein.
Roasted Green Bean and Tomato Pasta
- Prep Time
10 min
- Cook Time
40 min
- Total Time
50 min
- Servings
6
- Difficulty
Medium
Ingredients
- 2 shallots thinly sliced
- 1 lb fresh french green beans cleaned
- 5 tomatoes chopped
- 3 tbsp tomato paste
- ½ bulb garlic sliced in half
- 1 tbsp Italian seasoning
- Salt and pepper
- 1 ½ tbsp olive oil
- ¾ cup vegetable stock
- 1 lb dried penne pasta
- ½ cup grated parmesan cheese
- 1 bunch fresh parsley to garnish
Instructions
- Preheat oven to 425 degrees F.
- Place a heavy bottom pot filled half full with water on the stovetop on high heat and bring to a boil.
- Add the sliced shallots, green beans, chopped tomatoes in a baking dish in an even layer.
- Whisk the tomato paste and vegetable stock together until fully combined. Pour over the vegetables.
- Place your halved garlic bulb cut side down in the center of your baking dish. Sprinkle veggies with Italian seasoning, salt/pepper, and olive oil.
- Bake in the oven for 20-25 minutes or until the tomatoes and garlic are softened.
- While the veggies are baking, cook the pasta in salted boiling water until al dente. *Note cooking time on your pasta box. Before draining the pasta, reserve ½ cup pasta water.
- Once the veggies are done, carefully squeeze out all the garlic and throw away the skin. Smash the garlic in with the rest of the veggies using a fork. Stir to combine everything.
- Add in the pasta and reserved pasta water and mix everything together until the pasta is coated. Add in the parm cheese and give another toss. Taste for salt and pepper.
- Garnish with fresh parsley and serve.
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