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Pasta with Roasted Vegetables and Arugula

Martha Stewart
  • 30 minutes
  • Serves 4

INGREDIENTS

3 cups

Baby arugula or spinach

4

Garlic cloves

2 pints

Grape tomatoes

3

Shallots

2 tbsp

Thyme, fresh leaves

1/3 cup

Olives, pitted

8 oz

Rigatoni pasta

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin