Roasted Garlic and Olive Pasta
Quick Kale Salad
You Might Substitute
Barilla Thick Spaghetti
Ingredients
- 2 heads garlic
- 3 Tbsp olive oil, divided
- ½ tsp kosher salt, divided
- 1 (16-oz) pkg campanelle pasta (or use your favorite shape)
- 1 cup pitted Castelvetrano olives, coarsely chopped
- 1 cup freshly grated Parmesan cheese, divided
- 1 tsp freshly ground pepper
Instructions
- Preheat oven to 400°F. Cut tops off garlic heads; peel outer layers, leaving papery membranes of individual cloves intact.
- Place garlic in a small foil-lined baking dish; drizzle with 2 Tbsp oil, and sprinkle with ¼ tsp salt. Wrap garlic with additional foil.
- Bake 30 to 40 minutes or until soft and lightly browned. Cool slightly; remove garlic from membranes, and coarsely chop.
- Cook pasta according to package directions; drain, reserving ½ cup pasta water, and return to pot.
- Add roasted garlic, olives, ½ cup cheese, 1 Tbsp oil, pepper, ¼ tsp salt, and enough pasta water to make a thin sauce. Cook 2 minutes, tossing, until combined and thoroughly heated. Sprinkle with remaining ½ cup cheese.
Side Dish Ingredients
- 1 (5-oz) pkg baby kale
- 1 cup grape tomatoes, halved
- 6 Tbsp freshly grated Parmesan cheese
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Toss together all ingredients in a large bowl. Season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
451
|
86
|
537
|
| Fat (g) | 17 | 6 | 23 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 18 | 3 | 21 |
| Carb (g) | 58 | 5 | 63 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 873 | 96 | 969 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
