Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Roasted Asparagus and Tomato Penne Salad with Goat Cheese. While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Add the asparagus, pasta and goat cheese and toss until well-mixed.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. 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:
- Prepare penne pasta
- Make ready Asparagus Spears
- Make ready Cherry Tomatoes
- Prepare olive oil, extra virgin
- Prepare balsamic vinegar
- Get Kosher Salt (divided)
- Prepare ground black pepper (divided)
- Prepare Minced Shallots
- Prepare lemon juice
- Get dijon mustard
- Prepare dried herbes de provence
- Make ready honey
- Make ready Arugula
- Prepare chevre
While waiting for the oven to be prepped, neatly arrange your asparagus and cherry tomatoes on a jelly-roll pan. Add the cherry tomatoes and peas. Pour the chicken stock into the pan and bring the mixture to a simmer. Transfer the asparagus mixture to a large serving bowl.
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.
Toss well, adding reserved pasta water, if needed, to loosen the pasta. Penne pasta with asparagus, tomatoes and pancetta. Here's another great quick and easy weeknight dinner idea: penne pasta (smooth or ridged – rigate) tossed with asparagus, some crisp, smoky pancetta (or bacon), and juicy cherry tomatoes. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Stir well until everything is glistening, then serve in.
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