Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I have loved my whole life.
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.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 2 cup penne pasta
- Make ready 12 Asparagus Spears
- Prepare 12 Cherry Tomatoes
- Make ready 4 tbsp olive oil, extra virgin
- Prepare 2 tbsp balsamic vinegar
- Take 1/2 tsp Kosher Salt (divided)
- Take 1/2 tsp ground black pepper (divided)
- Make ready 1 tbsp Minced Shallots
- Make ready 2 tbsp lemon juice
- Make ready 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
Skip adding salt and oil while it's being cooked to maximize the healthy goodness of this pasta salad treat. 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.
Steps 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. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Stir well until everything is glistening, then serve in. 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.
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