Spring Penne with Roasted Asparagus and Cherry Tomatoes
Recipe type: Main
Cuisine: Pasta, healthy, vegan
Serves: 4 servings
  • ¼ cup extra virgin olive oil
  • 1 pint cherry tomatoes, about 10 ounces
  • 8 ounces asparagus, cut into 1 inch pieces
  • 6 ounces crimini mushrooms, halved and thickly sliced
  • 2 medium shallots, thinly sliced, about 4 oz
  • 8 large cloves garlic, roughly chopped
  • 2 lemons, sliced thick, seeds and ends removed
  • 1 teaspoon chopped fresh thyme leaves
  • 8 ounces whole wheat or brown rice penne (this is my favorite gf pasta which can be found at many local grocery stores)
  • ⅓ cup dry white wine (vegetable or chicken broth will work too)
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper to taste
  • a couple pinches crushed red pepper, optional
  1. Preheat broiler on low.
  2. Bring a large pot of salted water to a boil.
  3. Toss the cherry tomatoes, asparagus, mushrooms, shallots, garlic, lemon slices and thyme in olive oil, and season w/ salt and pepper to taste.  Broil on low 4 inches from the heating element for 10-15 minutes.  Cook the pasta according to package directions while the veggies are broiling.  You want the cherry tomatoes to pop and be darkened in spots, the asparagus crisp-tender and slightly under-done. If the vegetables don’t seem to be cooking enough, broil on high for a few minutes, watching carefully.  Add the white wine and put back in the oven for a few minutes to reduce slightly.
  4. Toss all the vegetables, including the lemon slices in a large bowl with the hot pasta.  As you stir, press the inside of the lemons against the sides of the bowl-- the lemon pulp will come out of the rinds to create a sauce. Remove the peels from the pasta.   Season with salt, pepper, and a pinch of crushed red pepper.  Garnish with the chopped parsley and serve while hot.
Recipe by Spoon With Me at https://spoonwithme.com/spring-penne-with-roasted-asparagus-and-cherry-tomatoes/