Roasted-Asparagus Pasta Primavera |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 10 minutes; Cook: 20 minutes Ingredients:
1 1/2 pounds asparagus spears |
1 cup matchstick carrots |
1/2 medium sweet onion, halved and thinly sliced (about 1 cup) |
1 teaspoon bottled minced garlic |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 pint grape tomatoes |
8 ounces uncooked penne (tube-shaped pasta) |
3/4 cup whipping cream |
2/3 cup grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450° for 15 minutes or until vegetables begin to brown, stirring vegetables after 10 minutes. Add tomatoes, and cook an additional 5 minutes.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water.
4. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.
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