Tag Archives: roasted

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 | xtinaluvspink.wordpress.com

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 | xtinaluvspink.wordpress.com

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.

Warm Buckwheat, Chickpea and Roasted Veggie Salad

16 Apr

It’s still cold outside, so roasting vegetables is my solution for warmth! Not only does roasting enhance the flavors of vegetables, it does a fine job of heating the kitchen!

Warm Buckwheat, Chickpea and Veggie Salad | xtinaluvspink.wordpress.com

Chop up a big bowlful of veggies, toss in some chickpeas, and finish off your meal with hearty buckwheat. This recipe is quick to prepare, and lets you go about your business while it cooks! This is also a great way to use up any leftover vegetables: carrots, zucchini, mushrooms, squash and green beans would all work well in this. My kind of weeknight dinner.

Warm Buckwheat, Chickpea and Roasted Veggie Salad

Serves 4

  • 1 large onion (or 2 small), chopped in big chunks
  • 1 bell pepper, chopped
  • 1 head broccoli, cut into florets, stems included
  • 4 cloves garlic, sliced
  • 1 can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • salt and pepper to taste
  • paprika
  • 1 C uncooked buckwheat
  • 2.5 C water

Preheat oven to 375. Line a large rimmed baking sheet with foil and spray with PAM; set aside.

Prepare vegetables. Toss in a bowl with chickpeas and olive oil. Spread onto the rimmed sheet, sprinkle with salt, pepper and paprika – a lot is ok! Bake in oven for 35-40 minutes, stirring halfway through.

In the meantime, bring water to a boil in a small covered pot. Stir in buckwheat and let boil 15 minutes. Remove from heat and let steam 30 minutes.

Transfer roasted vegetables to a large serving bowl. Stir in the cooked buckwheat. Serve warm and enjoy! If you have leftovers, heat up and serve with a runny fried egg atop – a personal favorite.

%d bloggers like this: