Roasted Caprese Pasta Bowls
Ingredients
- 4 pints cherry tomatoes
- 4 cloves garlic, minced
- 8 sprigs fresh thyme
- 1 Tbsp coarsely chopped fresh rosemary
- 6 Tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 1 tsp freshly ground pepper, divided
- 1 (16-oz) pkg bow-tie pasta
- 1 (8-oz) container burrata cheese (or use fresh mozzarella), torn
- 3 Tbsp balsamic glaze
Instructions
- Preheat oven to 425°F. Toss together tomatoes, garlic, thyme, rosemary, 4 Tbsp oil, and ½ tsp each salt and pepper on a rimmed baking sheet. Spread in a single layer.
- Bake 20 to 25 minutes or until tomatoes begin to burst. Meanwhile, cook pasta according to package directions; drain and toss with 2 Tbsp oil, and ½ tsp each salt and pepper.
- Divide pasta, tomatoes, and cheese among 6 shallow bowls. Drizzle with balsamic glaze. Garnish with more fresh herbs, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
554
|
554
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 17 | 17 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 440 | 440 |
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