This is a simple, vegetarian weeknight dinner packed with garden fresh tomatoes, sprigs of thyme, garlic, olive oil, and balsamic vinegrette tossed with spaghetti. Perfect for a summer party or BBQ, too!
Every year I have these grand plans of getting some good vegetable pots together on our back deck. Tomatoes, cucumbers, bell peppers, and fresh herbs are what I would love to have growing out there. I just don't have a love for gardening, oh how I wish I did! I sure have a love for food and I know one of these years it will entice me enough to schlep the kids to the Walmart garden center and actually get all the stuff that I need. Ugh. It's just exhausting thinking about it.
I'm so thankful though to live in the middle of Amish Country here in Central PA. We are literally surrounded by farms and farmer's markets, so even though I'm a bit lazy I can still enjoy the fresh delicious vegetables from the gardens in our area! Our local grocery outlet has some amazing deals on produce, for the past few weeks pints of cherry tomatoes have been priced at $.99 to $1.49 at the highest! If you score a great deal on cherry/grape tomatoes, or you have some growing in your own garden (you overachiever, you!) MAKE this. Use your favorite brand of balsamic vinaigrette or make your own - it's really easy. YUM!
In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil. Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst. Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water. Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese. When the tomatoes are finished roasting, remove from oven and discard thyme. Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there! Toss to combine well, serve with remaining parmesan cheese sprinkled over top.
Here are some more fresh recipes from Mostly Homemade Mom: