The roasted vegetables add the flavour to this simple yet beautiful pasta dish.
1. In preheated oven of 400 F, place asparagus and cherry tomatoes on baking sheet. Spray with vegetable oil and roast for 10 minutes.
2. Meanwhile, in a pot of boiling water, cook penne until just firm to the bite, about eight minutes. Drain and place in serving bowl. Cut asparagus into one-inch lengths and add to pasta along with tomatoes.
3. Add cheese, olives and arugula to pasta.
4. Dressing: Combine ingredients in small bowl and add to pasta.
2 cups uncooked penne
12 medium asparagus spears, trimmed
2 cups cherry or grape tomatoes
2 oz crumbled goat cheese (1/2 cup)
1/2 cup pitted black olives, sliced in half
2 cups baby arugula or spinach
2 Tbsp olive oil
2 Tbsp lemon juice
2 tsp Dijon mustard
1 tsp minced garlic
Salt and pepper
Nutrition per serving
(recipe serves 4)
Protein 13 g
Carbohydrates 53 g
Fibre 4 g
Total fat 14 g
Saturated fat 4 g
Cholesterol 10 mg
Sodium 230 mg