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Roasted Asparagus And Tomato Penne Salad With Goat Cheese

Posted: Friday, May 22nd, 2015
Serves: 4

Ingredients: 2 cups penne
12 asparagus spears
12 cherry tomatoes
4 Tbsp oil, divided
3/8 tsp salt, divided
½ tsp black pepper, divided
1 Tbsp minced shallots
2 Tbsp lemon juice
1 Tbsp Dijon mustard
1 tsp dried herbes de Provence
1½ tsp honey
½ cup pitted olives, halved
2 cups baby arugula
½ cup crumbled goat cheese

Preparation: 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 Tbsp olive oil; sprinkle with ¼ tsp salt and ¼ tsp 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 asparagus into 1-inch lengths; halve tomatoes. Combine shallots, lemon juice, mustard, herbes de Provence and honey in a small bowl, stirring with a whisk. Gradually add remaining 3 Tbsp oil, stirring constantly with a whisk. Stir in remaining 1/8 tsp salt and ¼ tsp black pepper. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese. Adapted from Cooking Light, May 2011.

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