Pasta with Roasted Vegetables and Arugula.

Here's another "Dinner 1-2-3" from the January/February, 2010 issue of Everyday Food Magazine.
Not only is this dish comforting on these cold winter nights, it's also delicious and healthy too! This dish takes about 30 minutes, from start to finish!

1. Preheat oven to 450 degrees. Place 2 pints of grape tomatoes, 4 unpeeled cloves of garlic, 3 shallots that have been cut into eighths. 2 tablespoons fresh thyme leaves on a rimmed baking sheet. Toss with 2 tablespoons of extra-virgin olive oil and season with coarse salt and pepper.
Roast until tomatoes burst, shallots are browned, and garlic is soft, 20 to 25 minutes.

2. Meanwhile, in a large pot of boiling salted water, cook 1 lb of rigatoni until al dente. Reserve 1/4 cup pasta water; drain pasta and return to pot.

3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, 1/3 cup of pitted olives (such as Nicoise), coarsely chopped, and pasta water. Cook over medium-high heat until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

To give this healthy recipe an extra boost of fiber, use whole-wheat pasta!