loveandlemons5.0
Roasted Tomato Brown Rice Pasta
Roasted cherry tomatoes burst over gluten-free pasta, basil, and arugula in this simple summer dish. Perfect after a visit to your Farmers Market. Vegan.
👥 2 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 2h 30m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Roast the tomatoes: I like this method from Smitten Kitchen. Mine were done just after ⏱️ 2 hours – I took them out while they were still just a tad juicy. Yes, this is a long time, but it’s all hands-off, so it’s super easy. You could even make them ahead of time.
2
Cook the pasta until al dente. Reserving some of the pasta water, scoop out the noodles into a large bowl and toss with the olive oil, garlic, arugula, lemon, basil, and a few pinches of salt and pepper. Taste and adjust seasonings to your liking, adding the pasta water if you need to loosen things up. Top with the pine nuts, red pepper flakes, pesto, and parmesan, if desired.
Red pepper flakes (optional)
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