½ pound whole wheat pasta
3 tablespoons olive oil
1 pint cherry tomatoes
1 medium chopped onion
4 chopped garlic cloves
1 medium chopped 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)
Cook pasta according to package.
Preheat oven to 400 degrees F.
Score each of the cherry tomatoes with a small X Toss the tomatoes with 1 tablespoon olive oil and roast it in oven for 10-15 minutes, until they burst.
Sauté onion in 2 tablespoons olive oil for 5 minutes.
Add garlic and red bell peppers.
Sauté for an additional 5 minutes.
Add fresh and dried herbs, salt and oven roasted cherry tomatoes.
Toss with drained pasta.
Yield: 6, 1 cup servings
Nutrition Analysis: 230 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 210 mg sodium, 35 g carbohydrate, 5 g fiber, 5 g sugar, 6 g protein.