Roasted Tomato and Garlic Spaghetti

 

Ingredients

For the tomatoes:⠀

• 3 cups cherry tomatoes, rinsed and patted dry ⠀
• 5-6 cloves of garlic, minced ⠀
• 2 tbsp olive oil ⠀
• Salt and pepper ⠀

For the sauce:⠀

• 2 tbsp olive oil ⠀
• Juice of 1 lemon ⠀
• 1 lb Ground Turkey
• 1/4 cup tomato paste ⠀
• Pinch of red pepper flakes ⠀
• Salt + pepper ⠀
• 1/4-1/2 cup reserved pasta water ⠀

For the pasta: ⠀

• 12 oz package of spaghetti (gluten free if needed)
• 2 large handful of baby spinach ⠀
• Handful of fresh basil, chopped ⠀

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Instructions

1. Preheat oven to 425°F. In a bowl, toss the tomatoes with the garlic, oil, and season well with salt and pepper. Transfer to a baking dish (use a spatula to get all of the garlic/seasonings and oil out of the bowl and transferred to the pan). 
2. Roast tomatoes and garlic for 20 minutes, tossing every 5 minutes.  
3. Cook your pasta according to directions on box while tomatoes are roasting. I recommend salting your pasta water and cooking to al dente. Before draining pasta, reserve 1/2 cup of the pasta water. 
4. In a skillet over medium- low heat, Brown ground turkey until completely cooked through. Drain excess water, then add olive oil, lemon juice, tomato paste, red pepper flakes, and salt and pepper. Stir to combine, then pour in 1/4 cup reserved pasta water. Let cook for 1-2 minutes.
5. Stir in the roasted tomatoes and all of the juices/oil from the pan. Let cook for 1 minute, then toss with the spaghetti, spinach, and basil. Add extra pasta water as needed to thin out the sauce. serve and enjoy!