Roasted Tomato and Italian Herb Noodles

cups (500 mL) grape tomatoes

1/2

lb (250 g) green beans, trimmed and cut into 1-inch pieces

tbsp (30 mL) olive oil, divided

cloves garlic, minced

1/4

tsp (1 mL) pepper

lb (500 g) lean ground beef

onion, finely chopped

3 1/2

cups (875 mL) hot water

pkg Hamburger Helper^TM Italian Herb

Preheat oven to 425˚F (220˚C). Toss together tomatoes, green beans, 2 tbsp (30 mL) oil, garlic and pepper. Arrange on parchment paper-lined baking sheet; roast for 10 to 12 minutes or until beans are tender and tomato skins have burst. Set aside.
Meanwhile, heat a large nonstick skillet set over medium-high heat. Cook beef for 5 minutes or until starting to brown. Add onion and cook for 4 to 5 minutes or until softened.
Stir in water, sauce mix and uncooked pasta (from Hamburger Helper^TM box). Heat to boiling, stirring occasionally.
Reduce heat, cover and simmer about 13 minutes, stirring occasionally, until pasta is tender.
Remove from heat. Stir in roasted tomatoes and green beans. Let stand, covered, for about 5 minutes to allow sauce to thicken.

Roasted Tomato