Roasted Tomato & Kale Pasta

Fun fact: I HATE tomatoes. Roast them and I LOVE them. I think it is a texture thing. Anyway, this is one of my favorite go to receipes. It is excellent leftover AND the husband likes it! Sometimes, I will roast the tomatoes a day or two ahead of time and store them in the fridge before making the rest of the meal...still turns out great. I have added meat before (chicken) but honestly prefer it without. We try to go meatless at least one night a week over here so this is a perfect meal! 

Ingredients for Roasted Tomatoes:

2 pints (more if you like) Nature Valleys Cherub Tomatoes (or other kind of cherry tomato)

2-3 Olive Oil

1 TBSP Garlic powder

1 TBSP Onion powder

2 TBSP Romano cheese

1 TBSP Basil

1 TBSP Italian Seasoning

½ TSP each of Salt and Pepper.

Remaining Ingredients:

½ package of Whole Wheat spaghetti/ angel hair noodles

1 small sweet onion, chopped into thin strips.

1 TBSP minced garlic

½ bunch of Kale (can add more or less)

2 TBSP Romano Cheese

2TBSP Olive Oil

1 TBSP Basil

Cut the tomatoes in half lengthwise and place on a baking sheet. Coat the tomatoes in oil and spices. Mix well so they are covered in spices. Bake on 400° for a minimum of 40 minutes.

While the tomatoes are roasting, cook up some whole wheat pasta. I am notorious for cooking more pasta then needed. I would say about ½ package is ideal. When the pasta is done, just let it drain in the strainer, you want it to be relatively dry.

Next, add some spray Olive Oil to a large skillet. Chop up an onion and sauté with 1 tbsp. of minced garlic. When translucent, add the kale (be sure to toss the stems as this is thr "tough" part of Kale). I usually loosely chop the Kale before adding it in.

When the tomatoes are done roasting, add them to the same skillet with the kale and onions. Next add your pasta, handful by handful until you get to desire tomato/pasta ratio. Then add 2 tbsps. more Olive Oil, 1 TBSP Basil and freshly grated Romano. Mix thoroughly before serving.