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Roasted Tomato & Chedddar Penne

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Ingredients

4 servings

Roasted Tomatoes

1 pint grape tomatoes, halved
1 teaspoon finely chopped garlic
1 tablespoon olive oil
1/8 teaspoon crushed red pepper
1/8 teaspoon salt

 

Pasta

8 ounces (3 cups) uncooked penne pasta
1 tablespoon olive oil
1/8 teaspoon salt
1 cup (4 ounces) Crystal Farms® Shredded Reduced Fat Cheddar cheese
1 tablespoon finely chopped fresh basil
2 tablespoons pine nuts, optional

 

Cooking Directions

 
Heat oven to 425° F.  Stir together all roasted tomatoes ingredients.    Place in 2-quart (11x7-inch) baking dish.  Roast, stirring occasionally, about 20 minutes or until tomatoes begin to dry and wrinkle. Meanwhile, cook pasta according to package directions.  Drain.  Stir 1 tablespoon olive oil and 1/8 teaspoon salt into pasta.  Add pasta to roasted tomatoes.  Top with cheese.  Return to oven; bake about 5 minutes or until cheese is melted. Top with fresh basil and pine nuts just before serving.

 

 

 

 
 
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