Recipe: Fresh Spring Pasta

Image courtesy of

One thing I love most about cooking in the springtime is using tons of fresh herbs (see Stacey’s post about growing your own herbs at home). Here’s a recipe I love for the fresh thyme, and the arugula tossed in at the end makes it a perfect light spring pasta.


  • 2 pints grape tomatoes
  • 4 garlic cloves, unpeeled
  • 3 shallots, cut into eighths
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 8 ounces rigatoni pasta
  • 1/3 cup pitted olives, such as Nicoise, coarsely chopped
  • 3 cups baby arugula or spinach


  • Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on a rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.
  • Peel roasted garlic and mash with the flat side of a chef’s knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over medium-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

Recipe courtesy of

*Required fields