Thursday, June 30, 2011

Roasted Asparagus and Tomato Pasta

By Natalie

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
  1.  Set oven to 400.
  2.  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.
  3. 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.
  4. In a small bowl mix the lemon juice through honey ingredients with a whisk. Then slowly add 2 tbsps of EVOO.
  5. Combine the veggies, pasta, and sauce in a bowl. Then add the feta.

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