summer pasta

i’m always looking for a new, quick pasta that takes few ingredients and little time. this one i picked up from my cousin. it takes very little time to throw together and is a healthy option.

this roast tomato, pesto, and arugula pasta is perfect for a big group since the quantities can be easily doubled or tripled without much effort.


roast tomato, pesto & arugula pasta

serves 4


  • 1 carton cherry or grape tomatoes, halved lengthways
  • 1 packet of arugula
  • 1 clove of garlic, minced
  • 1/2 box spaghetti or angel hair pasta
  • 1/4 c. pesto (pre-made or you can make your own)
  • parmesan
  • s&p
  • 1 tsp season salt
  • olive oil


preheat the oven to 350 F degrees. place the halved tomatoes on a baking sheet.  drizzle with olive oil. toss with salt, pepper, garlic, season salt. make sure it’s all coated and seasoned. bake for 20 minutes, stirring occasionally, or until soft. [you don’t want them charred or overcooked]

-tomatoes on the baking sheet-

once the tomatoes have been in the oven for about 10 minutes, bring a pot of salted water to boil. add your pasta, and cook according to the directions on the box. drain.

in a big serving bowl, add the pasta, cooked tomatoes, and pesto. [you may need to add some extra olive oil at this point] toss to combine. top with arugula.

-ready to serve-

and serve with parmesan & bread!

-ready to eat w/ parmesan-

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