Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, roasted asparagus and cherry tomato penne pasta with goat cheese. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I have loved my entire life.
Make an upscale pasta salad that's company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Place asparagus and tomatoes on a jelly-roll pan. Toss gently to coat; arrange asparagus and tomato mixture in a single layer.
To begin with this particular recipe, we must prepare a few ingredients. You can have roasted asparagus and cherry tomato penne pasta with goat cheese using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Get 2 cup penne pasta
- Make ready 12 Asparagus Spears
- Get 12 Cherry Tomatoes
- Prepare 4 tbsp olive oil, extra virgin
- Get 2 tbsp balsamic vinegar
- Make ready 1/2 tsp Kosher Salt (divided)
- Prepare 1/2 tsp ground black pepper (divided)
- Take 1 tbsp Minced Shallots
- Get 2 tbsp lemon juice
- Take 1 tbsp dijon mustard
- Take 1 tsp dried herbes de provence
- Make ready 1 1/2 tsp honey
- Make ready 2 cup Arugula
- Get 1/2 cup chevre
Place asparagus and tomatoes on a jelly-roll pan. Divide cherry tomatoes in half and add to bowl; mince garlic. Chill for at least two hours; crumble goat cheese and toss with salad. The roasted vegetables add the flavour to this simple yet beautiful pasta dish.
Instructions to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Preheat oven to 400
- Cook pasta according to package directions, omitting salt and fat; drain and set aside.
- Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil and 2 tablespoons balsamic vinegar; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut
- Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
- Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.
Meanwhile, in a pot of boiling water, cook penne until just firm to the bite, about eight minutes. Halve each tomato and place cut side up in one flat layer on the baking sheets. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat.
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