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Recipe of Appetizing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

By Simply Recipes 08 June 2020
Recipe of Appetizing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese
Recipe of Appetizing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese Recipe.

You can have Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

  1. Make ready 2 cup of penne pasta.
  2. You need 12 of Asparagus Spears.
  3. It’s 12 of Cherry Tomatoes.
  4. Make ready 4 tbsp of olive oil, extra virgin.
  5. It’s 2 tbsp of balsamic vinegar.
  6. Make ready 1/2 tsp of Kosher Salt (divided).
  7. It’s 1/2 tsp of ground black pepper (divided).
  8. Make ready 1 tbsp of Minced Shallots.
  9. Prepare 2 tbsp of lemon juice.
  10. It’s 1 tbsp of dijon mustard.
  11. You need 1 tsp of dried herbes de provence.
  12. Take 1 1/2 tsp of honey.
  13. Make ready 2 cup of Arugula.
  14. It’s 1/2 cup of chevre.

Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese step by step

  1. Preheat oven to 400.
  2. Cook pasta according to package directions, omitting salt and fat; drain and set aside..
  3. 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.
  4. 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..
  5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese..
  6. .

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