What's for Dinner

Farmer's Market Spaghetti-Mayo clinic Health System

Farmers' Market Spaghetti

Time Prep: 30 minutes

Total: 30 minutes

Servings Total: 6 servings, about 1 cup each

What You Need:

 4 cups cherry tomatoes

4 cloves garlic, smashed

2 sprigs fresh rosemary

½ cup KRAFT Grated Parmesan Cheese, divided

2 Tbsp. olive oil

¾ lb. spaghetti, uncooked

¼ 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.


Cherry Tomatoes

Fresh Rosemary

KRAFT Balsamic Vinaigrette Dressing

Check Pantry


Parmesan Cheese

Olive Oil


Black Pepper






Calories: 350

Total Fat: 11 g

Saturated Fat: 3 g

Cholesterol: 10 mg

Sodium: 290 mg

Carbohydrate: 50 g

Dietary Fiber:  4 g

Sugars: 7 g

Protein: 12 g

Vitamin A: 20 %DV

Vitamin C: 15 %DV

Calcium: 15 %DV

Iron: 15 %DV


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