Name: Roasted Tomato, Feta, Shallot & Pine Nut Pasta with Lemon-Dijon Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (3 oz) pkgs alfalfa sprouts; 3 (113 g) pkgs crumbled feta cheese; 3 small pkgs grape tomatoes; 1 ½ lemons; ⅓ cup pine nuts; 425 g rotini pasta; 6 shallots; 1 ½ (142 g) pkgs spring mix (mixed greens); black pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; salt

Roasted Tomato, Feta, Shallot & Pine Nut Pasta with Lemon-Dijon GreensRoasted Tomato, Feta, Shallot & Pine Nut Pasta with Lemon-Dijon Greens — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (3 oz) pkgs alfalfa sprouts

3 (113 g) pkgs crumbled feta cheese

3 small pkgs grape tomatoes

1 ½ lemons

⅓ cup pine nuts

425 g rotini pasta

6 shallots

1 ½ (142 g) pkgs spring mix (mixed greens)

black pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Peel, halve, and slice shallots crosswise into ¼-inch thick half-moons. Place in a large baking dish.

Zest lemons into the dish with the shallots, then add tomatoes, feta, and pine nuts. Drizzle with oil and season with spices. Stir to combine and spread out in an even layer. (Reserve lemons for later use.)

Place baking dish in the oven (it doesn't have to be fully heated) and roast until tomatoes are bursting and shallots are soft, 20-25 minutes.

Meanwhile, juice reserved lemons into a large bowl. Add oil, Dijon, honey, salt, and pepper, then whisk to combine the dressing. Set aside.

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain in a colander, return to the pot, and cover to keep warm.

When the tomatoes and shallots are done, remove from oven. Add to the pot with the cooked pasta and stir to combine.

Add mixed greens and alfalfa sprouts to the bowl with the dressing, then toss to combine the salad.

To serve, divide pasta and salad between plates or bowls. Enjoy!

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