Recipe: Appealing Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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

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Top with goat cheese and serve. Cook your penne pasta according to the directions printed on the packaging. Skip adding salt and oil while it's being cooked to maximize the healthy goodness of this pasta salad treat. You can cook Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese using 14 components and also 6 actions. Below is exactly how you attain.

Materials for making of Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

1. Instructions. of penne pasta.
2. Step by step. of Asparagus Spears.
3. Instructions. of Cherry Tomatoes.
4. Directions. of olive oil, extra virgin.
5. Detaile. of balsamic vinegar.
6. Detaile. of Kosher Salt (divided).
7. Guidelines. of ground black pepper (divided).
8. Guidelines. of Minced Shallots.
9. Guidelines. of lemon juice.
10. Directions. of dijon mustard.
11. Instructions. of dried herbes de provence.
12. Detaile. of honey.
13. Detaile. of Arugula.
14. Instructions. of 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.

How To Make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

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. .

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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