Pasta with Roasted Tomatoes

It's that time of year that sweets treats and goodies are being offered at every turn.  As delicious as they are, I sometimes find myself craving something savory and healthier to make up for the sugar overload!  This is a delicious way to incorporate some healthy grains, vegetables, and meat into your diet.

Mike actually helped me prepare this dish!  I left some instructions on the counter for him and the meal was halfway finished by time I got home from work.  If Mike can make this meal, anyone can!

Pasta with Roasted Tomatoes

Serves 4

You will need:
6 cups cherry tomatoes, halved
1 shallot, halved and sliced thin
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
3 garlic cloves, sliced thin
1 teaspoon sugar
salt and pepper
1 pound lean ground turkey, browned (you can use ground beef too)
12 ounces whole-wheat penne
1/2 cup grated Parmesan cheese
1/4 cup shredded fresh basil

1.  In a bowl, toss tomatoes with the shallot, oil, vinegar, garlic, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2.  Spread the tomatoes out on a baking sheet and roast at 350 degrees for 35-40 minutes, until the tomatoes skins have shriveled slightly.

3.  Remove the tomatoes from the oven and let them cool for 5-10 minutes.

4.  While tomatoes are roasting, bring 4 quarts of water to a boil.  Add the penne and 1 Tablespoon salt and cook until al dente, stirring often.

5.  Reserve 1/2 cup of the cooking water and then drain the pasta and return it to the pot.

6.  Add the tomatoes and ground turkey into the pot with the pasta.

7.  Add 1/4 cup of the Parmesan and basil and toss gently to combine.

8.  Before serving, add the reserved cooking water as needed to loosen the sauce.  Season with salt and pepper to taste, and sprinkle with the remaining 1/4 cup Parmesan. (I didn't have fresh Parmesan so I used Asiago instead)

Adapted from:  The America's Test Kitchen Healthy Family Cookbook