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14 ingredients, 6 steps, cooking Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese

Hi all, at this time you can present recipe Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese with 14 ingredients and 6 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese.

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

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

If all basic ingredients Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking 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.
   
6. 
   
7. Finish and Enjoy.

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