heat oven to 450° and line a small sheet pan with parchment baking paper
toss tomatoes with 2 teaspoons of the olive oil (save rest of oil for spinach sauté) and sea salt and fresh cracked pepper; roast tomatoes until charred and “sauce like”, about 15 – 20 minutes *TIP: roast tomatoes on a pan that allows some of the juices to accumulate to make the “sauce” for the pasta
while tomatoes roast, cook pasta al dente in plenty of boiling generously salted water; drain and reserve about 1/4 cup of the pasta cooking water
heat a medium size sauté pan over medium heat, add remaining 1 teaspoon oil and cook garlic until softened, 2 – 3 minutes (do not brown garlic or it will taste bitter); add spinach and cook until just wilted, about 1 minute, season with salt and pepper to taste
to serve, toss pasta with tomatoes and wilted spinach, top with fresh grated parmesan (either vegan or traditional parmigiano reggiano)
Recipe Notes
Recipe serves 2 as a main, 4 as a side
Original recipe created by Jerran Boyer
www.healthnutchefs.com