Here’s a new favourite summertime supper recipe — perfect for when those patio tomato plants are being just a bit too generous with their fruitful bounty.

Tiny tomatoes are apparently custom-made to be roasted with garlic, olive oil and balsamic vinegar, then tossed with lovely greens: the late-season regrowth of baby spinach and herbs fresh from the garden — and luscious Asiago cheese!

Vegetable – Asiago Pasta

3 cups cherry tomatoes or grape tomatoes, cut in half
1/4 cup balsamic vinegar
2 Tbsp olive oil
2 cloves garlic, minced
salt and pepper to taste
1 bag (about 4 cups) baby spinach leaves
1 pkg 450g spaghettini (whole wheat)
1/2 cup shredded Asiago cheese
1/4 cup fresh chopped basil or parsley (we prefer basil)

Photo credit: ms.Tea

Preheat the oven to 400°F.

Toss the tomatoes with balsamic vinegar, oil, garlic, salt and pepper. Spread them on a foil-lined baking sheet and roast 20 to 30 minutes or until the tomatoes are shrivelled up and lightly browned.

Scrape tomatoes and juices into large bowl, and toss in the baby spinach.

Prepare the pasta according to the package directions, or to your own taste.

Toss the cooked pasta with the roasted tomatoes and spinach mixture, Asiago, and basil or parsley.

Serve warm, with extra cheese.

This recipe serves 4-6, unless you’re very hungry or (like me) very very keen on Asiago-flavoured healthy pasta dishes!

Notes:

Asiago cheese is the perfect taste complement for the other flavours, by the way, so don’t even think about cheaping out and trying to substitute another type of cheese! Yes, I know Asiago is a bit more pricey than some cheeses, but really… sometimes you’ve just got to go for the real thing.

I’ve also faked this recipe fairly successfully with dried basil but it’s just not quite the same — so, please, do spring for the fresh green bunches at the grocery store, if you don’t happen to grow your own basil. Parsley is also acceptable, but really it’s second-best.

You know I’m usually all in favour of clever substitutions in the kitchen, but for this recipe — go with the real ingredients, that’s my advice!

In a rush to get supper together on Saturday night, I tossed together a few ingredients we had on hand and came up with this side dish. It was really delicious when it was served hot with slices of a lean pork roast, and equally tasty served cold as the main dish at lunch the next day.

Here’s the recipe, as best I can reconstruct it:

Greek Vegetable Penne

1 Tbsp olive oil
1 onion, coarsely chopped
1½ cups frozen broccoli pieces
1½ cups frozen cauliflower pieces
1-2 roasted red peppers, coarsely chopped
1 small zucchini, cut in bite-sized pieces
½ cup milk
¼ cup mayonnaise
¼ cup Greek Oregano & Feta salad dressing (Kraft)
1½ cups penne (or similar pasta), cooked al dente
fresh tomatoes, coarsely chopped
olives (optional)

Heat the olive oil in a medium-sized saucepan, add onion, and reduce heat to medium-low. Cook the onion slowly, stirring occasionally, until soft but not browned.

Warm the frozen broccoli and cauliflower (I used the microwave). Add the broccoli, cauliflower, roasted red peppers, and zucchini to the onions.

Combine the milk, mayonnaise, and salad dressing. Stir this sauce into the vegetable mixture and add in the cooked pasta. Heat through, stirring as needed.

Just before serving, toss in the fresh tomatoes.
Garnish with olives, if desired.