Roasted Tomato and Leek Spaghetti
Ingredients
- 1 (16-oz) pkg spaghetti
- 1 pint grape tomatoes, halved
- 3 leeks, halved lengthwise and thinly sliced (white and pale green parts only)
- 3 Tbsp olive oil
- 1 (20-oz) jar Sicilian herb sauce
- 1 cup chicken broth
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions; drain well, and keep warm.
- Meanwhile, toss tomatoes and leeks with oil on a large rimmed baking sheet; season lightly with salt and pepper. Bake 30 minutes or until tomatoes are beginning to brown. Cool slightly.
- Process tomato mixture in a blender until chunky. Combine herb pasta sauce, tomato mixture, and broth in a large Dutch oven. Cook over medium heat, stirring occasionally, until thoroughly heated. Toss with hot cooked pasta.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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