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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted asparagus and cherry tomato penne pasta with goat cheese. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Roasted Asparagus and Tomato Penne Salad with Goat Cheese. Make an upscale pasta salad that's company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. 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 Drizzle the vinaigrette over the pasta and vegetables, gently toss.

To get started with this recipe, we must first prepare a few ingredients. You can cook roasted asparagus and cherry tomato penne pasta with goat cheese using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:

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

Instructions 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.

Pour the chicken stock into the pan and bring the mixture to a simmer. Transfer the asparagus mixture to a large serving bowl. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Divide cherry tomatoes in half and add to bowl; mince garlic. Penne pasta with asparagus, tomatoes and pancetta.

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