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Ingredients - Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
- Give 2 cup penne pasta
- Require 12 for Asparagus Spears
- Take 12 of Cherry Tomatoes
- Need 4 tbsp olive oil, extra virgin
- Provide 2 tbsp balsamic vinegar
- Require 1/2 tsp - Kosher Salt (divided)
- Take 1/2 tsp ground black pepper (divided)
- You need 1 tbsp of Minced Shallots
- Get 2 tbsp for lemon juice
- Prepare 1 tbsp for dijon mustard
- Take 1 tsp of dried herbes de provence
- Take 1 1/2 tsp honey
- Prepare 2 cup of Arugula
- Get 1/2 cup for chevre
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese step by step:
- 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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