Roasted Garlic, Artichoke, and Asparagus Pasta

By charlotteh371

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

Preparation

Step 1

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.