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Main dishes

Farmers' Market Spaghetti

Farmers' Market Spaghetti recipe
photo by:kraft
Very light and fresh tasting. Lots of favor. I used creamy balsamic vinegarette and it turned out very good.
posted by
jessjhampton
on 3/25/2013
time
prep:
30 min
total:
30 min
servings
total:
6 servings, about 1 cup each
More great cheese recipes

What You Need

4
cups  cherry tomatoes
4
cloves  garlic, smashed
2
sprigs  fresh rosemary
1/2
cup  KRAFT Grated Parmesan Cheese, divided
2
Tbsp.  olive oil
3/4
lb.  spaghetti, uncooked
1/4
cup  KRAFT Balsamic Vinaigrette Dressing
 Freshly ground black pepper

Make It

HEAT oven to 400ºF.

TOSS tomatoes with garlic, rosemary, 2 Tbsp. cheese and oil; spoon into 13x9-inch pan. Bake 15 to 20 min. or until tomatoes start to burst.

MEANWHILE, cook spaghetti as directed on package, omitting salt.

DISCARD rosemary from tomato mixture. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with dressing; mix lightly. Top with pepper and remaining cheese.

Kraft Kitchens Tips

Special Extra
Garnish with 1/4 cup chopped fresh basil.
How to Cook Tomatoes on the Stove Top
Omit rosemary. Cook spaghetti as directed on package, omitting salt. Meanwhile, cook tomatoes in dressing in large covered skillet on medium-high heat 8 min. Stir in garlic; cook, covered, 2 min. Drain spaghetti, reserving 1/4 cup cooking water. Add to tomato mixture with oil; mix lightly. Season with pepper; top with cheese. Garnish with 1/4 cup chopped fresh basil.
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