Roasted Tomato and Spaghetti Spinach and Roasted Green Beans

The Roasted tomato and spaghetti spinach is a one I’m eager to try. It has 2 full servings of veggies (goal 5-7 daily), it’s low in sodium and packed with protein and fiber.


  • 1 cup cherry tomatoes halved

  • 3 cups spinach sliced

  • 4 ounces whole wheat pasta 

  • 21⁄2 tablespoons parmesan cheese shredded

  • 1 teaspoon Italian seasoning  

  • 2 tablespoons olive oil, divided 

  • 1⁄4 teaspoon salt 

  • 1⁄4 teaspoon pepper 

  • 1⁄2 teaspoon garlic powder 



  1. Heat oven to 400°F.

  2. Rinse the tomatoes under running water. Cut in half. Spread onto baking dish.

  3. Drizzle olive oil (1 tablespoon) and sprinkle salt, pepper, and garlic powder on tomatoes. Stir to coat.

  4. Bake for 15-20 minutes. Prepare spinach and spaghetti as tomatoes bake.

  5. Slice spinach in strips. Set aside.

  6. Follow package directions to cook spaghetti. Drain in colander after spaghetti is cooked.

  7. Add remaining tablespoon of olive oil, Italian seasoning, spinach, and baked tomatoes to the spaghetti. Stir until heated through. Serve with shredded Parmesan cheese.

Andrea Whitley