I tried roasting garlic for the first time when I was making Sweet Potato Burgers a few months ago. I swore that I was going to try it again, and I finally did. This time, I mixed it with some pasta and fresh veggies for a weeknight dinner. I served it up with ciabatta garlic bread, and I was in business!
Roasted Garlic, Spinach & Tomato Pasta
1 head of garlic
1 teaspoon olive oil
* * *
1/4 cup olive oil (divided in half)
1 tablespoon butter
1 medium onion, cut into large dice
1 box bow-tie pasta
6 oz baby spinach
1 package grape tomatoes, sliced in half
Salt and pepper
Grated parmesan cheese
Start by cutting off the top half of a bulb of garlic. Then drizzle 1 teaspoon of olive oil over the garlic. Let it soak in for 10 minutes. Wrap loosely in aluminum foil and then bake for 45 minutes at 375˚F or until golden brown. Let it cool, and you can easily pop out the cloves. Mash them with a spoon and set aside.
Put half of the olive oil and roasted garlic in a small bowl and stir until smooth.
Put the remaining oil and butter into a saucepan with chopped onions, a pinch of salt and and some fresh ground pepper. Cook the onion until translucent and starting to brown.
Add the garlic/oil mixture and thoroughly incorporate with the onions. Set aside.
Fill a large pot with salted water and bring it to a boil. Add pasta and cook according to package directions. Drain and return to the pot.
Add the uncooked baby spinach and the onion/garlic/oil mixture to the pot and toss together. On medium heat, add the tomatoes, stirring to combine. Heat for an additional 2 minutes; stirring constantly. (Sorry I missed the photo here!)