Roast tomato pasta

Simple, yet delicious, this roasted tomato pasta is sure to satisfy.

Recipe «Roast tomato pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 250g punnet cherry tomatoes, halved, 1/3 cup balsamic vinegar, 1 tbsp brown sugar, 200g fettuccine pasta, 100g baby spinach leaves, trimmed , 1 tbsp basil pesto, 60g feta cheese, crumbled, Shaved parmesan cheese , to serve .

Ingredients:

• 250g punnet cherry tomatoes, halved 
• 1/3 cup balsamic vinegar 
• 1 tbsp brown sugar 
• 200g fettuccine pasta 
• 100g baby spinach leaves, trimmed 
• 1 tbsp basil pesto 
• 60g feta cheese, crumbled 
• Shaved parmesan cheese , to serve 

Instructions

1. Preheat oven to 200°C. Place tomatoes in a roasting pan. Combine vinegar and sugar in a small jug, stirring until sugar has almost dissolved. Pour over tomatoes. Roast for 25 to 30 minutes or until tomatoes are tender.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain and return to pan. Add spinach, pesto and feta and toss gently over low heat until just combined. Season with salt and pepper.
3. Divide pasta between bowls. Spoon over roast tomatoes and any juice. Top with parmesan. Serve.