Roasted Tomato, Spinach & Arugula Pasta Toss

1 package whole wheat pasta of your choice, cooked we tend to think shells are the best)

3 cups baby spinach

3 cups arugula

1 pint grape tomatoes, halved

1/2 cup extra virgin olive oil

1/4 cup white wine

5 cloves garlic, minced

1 tbsp dried basil

1/2 tsp dried oregano

1/2 tsp sea salt

1/4 tsp black pepper

• Mix together oil, wine, basil, oregano, salt and pepper
• Place halved tomatoes face-side up on a baking sheet, and dab with oil mixture, using a basting brush
• Place tomatoes under broiler for 8 minutes or until they begin to shrivel
• Meanwhile, stir together pasta, spinach, arugula, garlic and remaining oil mixture
• When tomatoes are finished add to mixture and stir again before serving