Roasted Garlic, Artichoke, and Asparagus Pasta

Roasted Garlic, Artichoke, and Asparagus Pasta
Roasted Garlic, Artichoke, and Asparagus Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound asparagus, trimmed and cut into 1-inch lengths

  • 1

    15-oz. can quartered artichoke hearts, drained and patted dry

  • 1

    large red onion, coarsely chopped

  • 3

    tablespoons pls 1 tsp. extra-virgin olive oil

  • 2

    teaspoons chopped fresh thyme

  • 2

    teaspoons salt

  • 1

    teaspoon freshly ground black pepper

  • 1

    head garlic, unpeeled, halved horizontally

  • 8

    ounces quinoa rotelle

  • 1 1/2

    tablespoons balsamic vinegar

  • 1/4

    cup grated Parmesan

Directions

Preheat oven to 450°F. In a bowl, toss asparagus, artichokes, onion, 2 Tbsp. oil, thyme and 1/2 tsp. each salt and pepper. Spread on a baking sheet. Place each garlic half, cut-side up, on a piece of foil. Drizzle each with 1/2 tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, 20 minutes. Unwrap garlic, squeeze out cloves and mash. 2. Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions.Reserve 1/2 cup water; drain pasta. 3. In a large nonstick skillet, warm 1 Tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each salt and pepper. Simmer, stirring, until pasta is well coated. Top with Parmesan.

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