Hi, I am Jane. Today, we’re going to prepare roasted asparagus and cherry tomato penne pasta with goat cheese recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese Recipe
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. 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 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 cook that.
The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Make ready 2 cup penne pasta
- Take 12 Asparagus Spears
- Get 12 Cherry Tomatoes
- Make ready 4 tbsp olive oil, extra virgin
- Prepare 2 tbsp balsamic vinegar
- Prepare 1/2 tsp Kosher Salt (divided)
- Take 1/2 tsp ground black pepper (divided)
- Get 1 tbsp Minced Shallots
- Get 2 tbsp lemon juice
- Prepare 1 tbsp dijon mustard
- Make ready 1 tsp dried herbes de provence
- Prepare 1 1/2 tsp honey
- Prepare 2 cup Arugula
- Prepare 1/2 cup chevre
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.
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