A healthful light lunch, bursting with flavor.  Just the thing to enjoy on a productive spring weekend!

2 cups uncooked penne or mostaccioli (tube-shaped pasta)

12 asparagus spears

12 cherry tomatoes

4 Tbsp extra-virgin olive oil, divided

3/8 tsp kosher salt, divided

½ tsp black pepper, divided

1 Tbsp minced shallots

2 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 tsp dried herbes de Provence

1 ½ tsp honey

½ cup pitted kalamata olives, halved

2 cups baby arugula

½ cup (2 oz.) crumbled goat cheese

  1. Preheat oven to 400F.  While oven is preheating, cook pasta according to directions on packaging, and set aside.
  2. Place asparagus and tomatoes on a jelly-roll pan, and drizzle with one tablespoon of the extra-virgin olive oil.  Toss asparagus and tomatoes gently to coat, and arrange in a single layer.  Bake at 400F for approximately 6 minutes, or until crisp-tender.  Remove asparagus from pan, and place back in the oven for an additional 4 minutes.  Remove pan from oven, and let asparagus and tomatoes sit for 10 minutes, before halving the tomatoes, and slicing the asparagus into 1-inch lengths.
  3. Combine shallots and next four ingredients (through honey) in a small bowl, and stir with a whisk.  Gradually add remaining olive oil, stirring constantly.  Stir in remaining salt and black pepper, and place in a large bowl with pasta, asparagus, tomato, and arugula.  Toss to coat evenly.  Sprinkle with cheese, and serve!
Original recipe found at cookinglight.com
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