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

Before you jump to Roasted Asparagus and Cherry Tomato Penne Pasta with Goat Cheese recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Consuming Apples Is Good.

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And now you recognize why individuals tell you that you ought to eat an apple every day. In this post we just covered some of the benefits of eating an apple a day. If you look and ask around, you will come to see that the benefits can appear limitless. When you go shopping again, don’t forget to pick up a number of apples, their in the produce section. These apples can lead to helping you to live a longer and also healthier life.

We hope you got benefit from reading it, now let’s go back to roasted asparagus and cherry tomato penne pasta with goat cheese recipe. You can cook roasted asparagus and cherry tomato penne pasta with goat cheese using 14 ingredients and 6 steps. Here is how you achieve it.

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