Herbed Pasta with Roasted Cherry Tomatoes - KNEP - Kentucky Nutrition Education Program


Herbed Pasta with Roasted Cherry Tomatoes

Servings:Makes 6 servingsServing Size:1 cup
Fresh Basil


  • ½ pound whole wheat pasta
  • 3 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 1 medium chopped onion
  • 4 chopped garlic cloves
  • 1 medium chopped red bell pepper
  • 6 tablespoons chopped fresh basil
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 1 teaspoon red pepper flakes (optional)


  1. Cook pasta according to package.
  2. Preheat oven to 400°F.
  3. Score each of the cherry tomatoes with a small X. Toss the tomatoes with 1 tablespoon olive oil and roast in oven for 10-15 minutes, until they burst.
  4. Sauté onion in 2 tablespoons olive oil for 5 minutes.
  5. Add garlic and red bell peppers. Sauté for an additional 5 minutes.
  6. Add fresh and dried herbs, salt and oven roasted cherry tomatoes.
  7. Toss with drained pasta.
Source: Plate it up! Kentucky Proud Project.
• HO-49, Herb Gardening in Kentucky, II-Annual and Biennial Herbs, and HO-74, Culinary Herbs, University of Kentucky, College of Agriculture, 1995.
• FSHE-10A-Vegetables for Wellness: Kentucky Tomatoes, Sandra Bastin, Food and Nutrition Specialist, University of Kentucky, College of Agriculture, 2001.
• www.fruitsandveggiesmatter.gov

230 calories; 8g fat; 1g saturated fat; 0mg cholesterol; 210mg sodium; 35g carbohydrate; 5g fiber; 5g sugar; 6g protein.