Asparagus season is in full force and I eat it just about every way possible. Roasted, steamed, raw, in soups, in salads – by the time June hits I am ready to not look at it again until next spring. Asparagus is tender and sweet, so it doesn’t need much more than a quick roast in the oven to make it ready to enjoy. Here I roasted it with broccolini and scallions, and tossed everything together with penne, sun-dried tomatoes, and goat cheese. It’s a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.
- 1 bunch asparagus
- 1 bunch broccolini
- 3 scallions , white and light green parts
- 1 small jar sun-dried tomatoes
- 1/4 cup parsley, chopped
- 2 oz crumbled goat cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 lb penne pasta
- salt and pepper , to taste
Preheat oven to 425º. Cut asparagus, broccolini, and scallions into 2 inch pieces and place on a baking sheet. Toss with olive oil, salt, and pepper. Roast in the oven for 10-15 minutes, until vegetables are tender and starting to brown.
Cook the penne in salted water, and reserve 1/8 cup of the cooking water. Toss the pasta with the roasted vegetables, water, parmesan cheese, parsley, and sun-dried tomatoes. Season with salt and pepper to taste, and top the pasta with the crumbled goat cheese.