Garlic Roasted Tomatoes with Quinoa Pasta – Arugula Salad and a Glass of Zinfatuation

The longer I live the simpler my dinners are becoming. Unfortunately for me, I’m enough of a food snob that almost everything I eat has to be fresh and this recipe meets both requirements. Thanks to my sister I’ve also discovered a great new pasta – quinoa pasta. It’s expensive but it definitely gives Tinkyada rice noodles a good run for its money. So this is what I do.

I heat the oven to 425 degrees.

Slice  8 campari tomatoes in half. Drizzle with olive oil, place a thin slice of fresh garlic on each piece, salt and pepper to taste and then roast for 45 minutes.  Boil the pasta and rinse. Serve pasta with fresh roasted tomatoes, add grated parmesan or asiago and enjoy. Serve with salad. I actually made an arugula salad with fresh avocado, and goat cheese.  Serve with a nice glass of Zinfatuation and you’re done. It’s so good and so easy!

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Filed under Recipes, Salads and Main Courses

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