Matt and I have crazy work hours and often eat dinner late, so I'm always looking for healthy, light recipes to make. One of my favorite finds is a cookbook by Ellie Krieger called The Food You Crave. It has tons of easy, healthy recipes, that still have a lot of depth. A lot of times we think of eating healthy as boring or not as satisfying, but it doesn't have to be!
There are a lot of things you can do with vegetables or fresh herbs to make a dish both tasty and healthy. For example, roasting. This particular dish calls for roasted tomatoes and garlic, which is something I'd never tried. The flavors change so much through roasting and it could not be easier. The sweet, tart flavor of the tomatoes, with the texture of the beans and strong, but somehow still subtle taste of garlic was an amazing combination.
Penne with Roasted Tomatoes, Garlic and White Beans: Courtesy of Ellie Krieger
3 large ripe tomatoes
6 large garlic cloves, papery outermost skin removed, but left unpeeled
3 tbsp olive oil
1/2 tsp salt, plus more to taste
Freshly ground black pepper
Once 15.5 ounce can cannellini or other white beans, preferably low-sodium (C: I used navy beans)
1/2 box (8 oz.) penne pasta (C: I use whole wheat)
2 tbsp fresh lemon juice
1/3 c. fresh basil leaves, cut into ribbons
1/4 c. freshly grated Parmesan cheese (C: I used Kraft blend from my last post)
Preheat oven to 450F.
Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a 9x13-inch roasting pan, toss with 2 tbsp of the oil, and sprinkle with 1/4 teaspoon of the salt and a few turns of the pepper.
Roast, uncovered, until the tomatoes lose their shape and become slightly charred. 35 to 40 minutes. C: Start checking them at about 30 minutes
Drain the beans in a large colander in the sink. C: helps reduce the sodium
Cook the pasta according to the package direction. Drain the pasta in the colander containing the beans, so that the hot pata water warms the beans. Return the drained pasta and beans to the pasta pot.
When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. add the lemon juice, the remaining 1 tbsp pil and 1/4 tsp salt, and a pinch of pepper, and stir to combine. Transfer the roasted tomatoes to the pasta pot, add the garlic lemon mixture and basil and season with salt and pepper to taste. Toss to combine. Serve with the Parmesan.
Serving Size: 1.5 cups
A couple of notes:
- Although this is pasta dish, a lot of the calories usually come from the sauce, so since this doesn't have any, its still pretty healthy. However, the above nutrition facts may vary based on what kind of pasta you use.
- Watch the tomatoes and garlic closely while roasting. Mine were a little overdone, but I only roasted them for 35 minutes.
- Go easy on the salt. There are a lot of strong flavors in this dish, and it's not really needed.