My Account

Shells with Rosemary Roasted Tomatoes

Shells with Rosemary Roasted Tomatoes
Shells with Rosemary Roasted Tomatoes
Ingredients
  • 3 tbsp Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • _ tsp Salt
  • 2-3 Medium Portobello Mushrooms, sliced
  • 1 pint Grape or Cherry Tomatoes
  • 2 sprigs of Fresh Rosemary, broken into smaller segments
  • 1 package Banza Shells
Instructions
  1. Preheat the oven to 400_F. Whisk the Olive Oil, Lemon Juice, and Salt together in a small bowl.
  2. Add the sliced Mushrooms and Tomatoes to a lined or greased baking tray, and pour the lemon juice mixture over them evenly, top with rosemary sprigs. Bake for 32-35 minutes.
  3. While the vegetables are cooking, bring a pot of salted water to a boil, and cook the Banza according to the package instructions.
  4. Remove tomatoes from oven and throw away rosemary sprigs. Combine the roasted tomatoes with the cooked Shells, and serve as desired.

Join our Pasta Revolution!