Roasted Garlic, Artichoke, and Asparagus Pasta
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
Details
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.
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