Roasted Cherry Tomato & Black Bean Pasta

11 May

It’s taper week for me! Yep, my half marathon is THIS SATURDAY and I’m super excited about it. Training has gone really well, my pace has drastically improved, and I FEEL good about it, both mentally and physically.

Roasted Cherry Tomato & Black Bean Pasta |

Had to snap a pic on my last long training run. 12 miles felt GOOD.

My taper week has been slightly derailed by poor weather — it was raining and gusty all day yesterday, so instead of my planned 2-mile pace run, I practiced yoga in my bedroom, followed by some much-needed foam rolling. I’m aiming to make up the miles tonight, and then plan to take it pretty easy on Thursday and Friday. I foresee a nice walk in my future and LOTS more foam rolling!

Part of taper week means an increase in the amount of calories I eat from carbs. And that means more pasta 🙂 This recipe is easy, but I’ve made it so many times for dinner recently, that I had to share it with you.

Roasted Cherry Tomato & Black Bean Pasta |

Fresh cherry tomatoes are combined with black beans to roast in flavorful basil-infused olive oil, while the pasta boils away on the stovetop. It’s a perfect combination of carbs, fiber, protein and fat, whether you’re tapering or just craving pasta!

Roasted Cherry Tomato & Black Bean Pasta

Serves 2

  • 1 pint cherry tomatoes, washed
  • 1 C black beans
  • 1 tbsp basil-infused olive oil
  • sea salt & black pepper, to taste
  • 4 oz short pasta
  • Optional: shredded cheese to garnish

Preheat oven to 400 degrees. Line a small sheet pan with aluminum foil and grease with cooking spray.

In a bowl, toss the tomatoes, black beans, olive oil and salt and pepper to coat evenly. Spread onto the prepared baking sheet in a single layer. Roast at 400 for 20 minutes.

While the tomatoes roast, bring a pot of salted water to boil. Cook pasta according to package directions, to al dente. Drain the cooked pasta and divide into two bowls.

Spoon the roasted tomatoes and black beans over the cooked pasta. Shred cheese on top, if desired. Enjoy hot.

19 Responses to “Roasted Cherry Tomato & Black Bean Pasta”

  1. Diana May 11, 2016 at 8:21 am #

    I have all these ingredients at home….I’m thinking tomorrow night’s dinner…yes-sir-ree!
    (I don’t have sea salt – would pink Himalayan salt suffice?)

  2. SuzLyfe (@suzlyfe) May 11, 2016 at 9:03 am #

    Everything is better with roasted tomatoes!

  3. GiGi Eats Celebrities May 11, 2016 at 9:26 am #

    Cherry Tomatoes are like candy to me! haha! YUM!!

    • xtinaluvspink May 11, 2016 at 9:51 am #

      Oddly, I really only like them roasted in this way. You’d never catch me eating a handful of raw cherry tomatoes.

    • nicoleculver1 May 12, 2016 at 7:31 pm #

      definitely me too!

  4. roasted tomatoes are so good aren’t they?! Simple and yummy thanks for sharing

  5. Rebecca @ Strength and Sunshine May 11, 2016 at 3:08 pm #

    Simple and satisfying!!

  6. Dixya @ Food, Pleasure, and Health May 11, 2016 at 5:39 pm #

    love all the sweetness that comes from roasted tomatoes, esp this time of the year. good luck with the race ❤

  7. katemovingforward1234 May 11, 2016 at 7:23 pm #

    Love an easy pasta dish! Hope your tapering goes well! Good luck on your race!

  8. Jill Conyers (@jillconyers) May 12, 2016 at 1:44 am #

    I love love roasted tomatoes. And black beans too.

  9. Sandra Laflamme May 12, 2016 at 9:50 pm #

    Best wish for a great half marathon. Yoga sounds like a lovely addition to taper week as it can help calm the mind. The weather has been so terrible lately! Yummy looking pasta recipe!

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