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Roasted Asparagus, Cherry Tomatoes with Arugula, Penne and Goat Cheese Salad

 
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Asparagus is one of our favorite spring vegetables. In this recipe, roasting develops tons of deliciousness from both asparagus and cherry tomatoes, then tossed with penne, peppery arugula and creamy goat cheese with a light vinaigrette. Yum!

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

40

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

2 cups pasta, penne
uncooked
*
1 bunch asparagus
touch ends removed
*
1 pint cherry tomatoes
*
3 ½ tablespoons olive oil, extra-virgin
divided
1 x salt
to taste
*
1 x black pepper
to taste
*
1 small shallots
minced
*
2 tablespoons lemon juice
freshly squeezed, or to taste
1 tablespoon dijon mustard
or to taste
1 ⅛ teaspoons herbes de provence
dried, or to taste
*
1 ½ teaspoons honey
cup kalamata olives
pitted and halved
*
3 cups arugula (roquette)
baby, well washed and drained
cup goat (chevre) cheese
crumbled, or more as needed
*

Directions

Preheat oven to 400° F.

Cook the pasta according to package directions, drain and set aside.

Place the asparagus and tomatoes on a rimmed baking sheet.

Drizzle with 1 tablespoon olive oil, sprinkle with generous pinch of salt and freshly ground black pepper.

Toss to coat, arrange the asparagus and tomato in a single layer.

Roast about 8, minutes or until the asparagus is tender and still crispy.

Remove the asparagus from the baking pan.

Put the pan back int the oven, and roast the tomatoes for another 3 to 4 minutes or until the skin is shriveled.

Remove the tomatoes from the baking pan, allow both of the asparagus and tomatoes to cool for a few minutes.

Cut the asparagus into 1-inch lengths pieces.

In a small bowl, whisk together the shallots, lemon juice, dijon mustard, herbes de provence and honey until well blended.

Slowly whisk in remaining 2½ tablespoons oil until well mixed.

Season with extra salt and black pepper to taste if needed.

In a large bowl, gently toss together the pasta, asparagus, tomato, olives, and arugula.

Drizzle the vinaigrette over the pasta and vegetables, gently toss.

Top with goat cheese and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 11491% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 8%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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