Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese
Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roasted asparagus and cherry tomato penne pasta with goat cheese. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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 it.

The ingredients needed to make Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese:
  1. Get 2 cup penne pasta
  2. Make ready 12 Asparagus Spears
  3. Get 12 Cherry Tomatoes
  4. Prepare 4 tbsp olive oil, extra virgin
  5. Prepare 2 tbsp balsamic vinegar
  6. Make ready 1/2 tsp Kosher Salt (divided)
  7. Make ready 1/2 tsp ground black pepper (divided)
  8. Prepare 1 tbsp Minced Shallots
  9. Make ready 2 tbsp lemon juice
  10. Prepare 1 tbsp dijon mustard
  11. Get 1 tsp dried herbes de provence
  12. Take 1 1/2 tsp honey
  13. Take 2 cup Arugula
  14. Get 1/2 cup chevre
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.

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