ROASTED RAPINI TOMATO GARLIC FETTUCCINE

Toss tomatoes, rapini and garlic in large bowl with 3 tbsp Longo’s Extra Virgin Olive Oil and 1/4 tsp each salt and pepper. Spread on baking sheet lined with Longo’s Essentials Parchment Paper and roast in preheated 400°F oven for 20 minutes or until golden brown.

Meanwhile, in pot of boiling, salted water, cook fettucine for 3 to 5 minutes or until al dente. Reserve 1 cup of the cooking water and then drain pasta. Return pasta to pot and add rapini tomato mixture and 3/4 cup of the Parmesan. Drizzle with enough reserved cooking water and toss until creamy and well coated. Sprinkle with remaining Parmesan to serve.