What's for Dinner: Red Pesto Pasta with Roasted Grape Tomatoes

For tonight's dinner I adapted one of my favorite recipes from 101 Cookbooks. I opted to make the full recipe, as leftovers will be a great option for lunch next week. In addition to the red pesto, I topped the pasta (which is served atop a bed of organic baby spinach) with some crumbled feta cheese and roasted grape tomatoes.

Roasted Grape Tomatoes

2 handfuls of organic grape tomatoes

1 tablespoon olive oil

1 1/2 tablespoons balsamic vinegar

1 teaspoon brown sugar

pinch coarse sea salt

pinch black pepper

1. Pre-heat the oven to 400 degrees.

2. Place the grape tomatoes in a glass baking pan.

3. Mix together the olive oil, balsamic vinegar, and brown sugar.

4. Pour the oil mixture over the tomatoes and toss to coat.

5. Sprinkle the tomatoes with sea salt and black pepper.

6. Roast in the oven for about 10 minutes, or until shriveled.