This pasta dish is so versatile and easy. Micah went back for seconds. I ate the rest right out of the pot. You can add any type of veggies that you want to roast. Micah doesn't particularly enjoy asparagus. Next time I might add broccoli. I couldn't find any argula like the original recipe called for and I didn't have any dried herbes de Provence. Tony Chachere's is my go to spice.
Roasted Asparagus and Tomato Penne with Goat Cheese
Adapted from Cooking Light
1/2 lb of pasta
12 asparagus spears (or however many meet your fancy)
24 grape tomatoes or 12 cherry tomatoes
s & p
2 tbsp of lemon juice (1 lemon)
1 tsp of Tony Chachere's
1 tbsp of Dijon mustard
1 1/2 tsp of honey
1/2 c of crumbled feta
- Set oven to 400.
- Heat a large pot of boiling water, and add pasta. Once pasta comes to a boil, salt to taste. Cook pasta, and drain. Set aside.
- While pasta is cooking, put asparagus and tomatoes on a shallow baking dish. Sprinkle cracked pepper and sea salt over veggies. Then drizzle oil. Toss to coat. Cook asparagus for 6 minutes, then set aside. Continue cooking tomatoes for 4 more minutes. Set all veggies aside and let them cool for 10 minutes. Then slice to bite sized pieces.
- In a small bowl mix the lemon juice through honey ingredients with a whisk. Then slowly add 2 tbsps of EVOO.
- Combine the veggies, pasta, and sauce in a bowl. Then add the feta.