The time has come, dear reader – it’s asparagus season. I’ve been incorporating this vegetable into everything I can think of. Plain roasted with a little salt? Check. Tossed with roasted beets and a little balsamic vinegar? Double check. Baked into cookies?
Well, there is a limit to my creativity.
Asparagus is rich in vitamins A and C, iron, and phytonutrients with anti-inflammatory properties. Combined with whole grain pasta and roasted tomatoes, asparagus says “summer is almost here!” like no other veggie. You know, if they could talk. Which they can’t. Of course.
Even Peter was happy with such a veggie-heavy dish, which is a victory in my slim book of fist-pumping triumphs.
Garlic Pasta with Roasted Asparagus and Tomatoes
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: roast entree pasta asparagus
Ingredients (4 servings)
- 8 oz. whole grain spaghetti or linguini
- 3 cloves garlic
- 1 lb. asparagus, ends snapped off
- 4 large tomatoes, cut into eighths
- 1 tablespoon olive oil
- 1/2 tablespoon olive oil
- 1/2 lb. Italian turkey sausage, sliced into 1/2-inch rounds
- 1/4 cup fresh parsley, chopped
Preheat oven to 375 degrees F. Bring large pot of water to a boil and add pasta. Cook for 11 minutes, or according to package directions. Drain and set aside.
Meanwhile, line a baking sheet with aluminum foil and arrange asparagus, tomatoes, and garlic cloves on foil (if using frozen garlic cubes, skip adding garlic cloves). Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast at 375 degrees F for 12 minutes, or until vegetables are softened and fragrant. Remove from oven.
When asparagus is cool enough to handle, slice into 2-inch lengths. Peel garlic and use side of knife to mash into a paste by scraping the garlic against a cutting board.
While pasta cooks and vegetables roast, heat 1/2 tablespoon olive oil in a medium skillet over medium heat. Add sausage and cook, stirring, for 10 minutes, or until sausage slices are cooked through. Remove sausage to platter with slotted spoon. Drain excess fat. Add cooked pasta to skillet and toss. Add mashed garlic, roasted vegetables, and sausage, and toss again. Top with chopped parsley and fresh ground pepper, and serve immediately.
Q: What’s your favorite way to enjoy asparagus? Besides roasting, I love a good asparagus soup.