Roasted Tomato Spaghetti

Servings: 6

Carb info: swap white pasta for wholewheat pasta and add pine nuts and pesto to help prevent spikes. Per serving carbs: about 48g

Ingredients:

500g (5 c) heirloom tomatoes cut in half

1 small white onion sliced

4 garlic cloves sliced in half

400g (4 c) wholewheat spaghetti 

3 tablespoons olive oil

1 teaspoon balsamic vinegar 

Handful fresh basil (cut into ribbons)

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper 

30g (1/4 c) pine nuts

3 tablespoons pesto

Method:

1. Place tomatoes, onions, and garlic in a deep roasting dish. Drizzle with oil, vinegar, salt and pepper.

2. Roast in oven at 200C (400F) for 25-30 min - at half way point flip tomato mixture around to evenly roast.

3. Cook spaghetti al denti and add to tomato mixture with fresh basil. Mix together.

4. Top with pine nuts and drizzle with pesto.

Enjoy 

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