Roasted – Asparagus Pasta Primavera

1 1/2 Pounds Asparagus Spears

1 Cup Matchstick Carrots

1/2 Medium Sweet Onion, Halved & Thinly Sliced (about 1 cup)

1 Teaspoon Bottled Minced Garlic

1 Teaspoon Olive Oil

1/2 Teaspoon salt

1/2 Freshly Ground Black Pepper

1 Pint Grape Tomatoes

8 Ounces Uncooked Penne Pasta

3/4 Cups Whipping Cream

2/3 Cups Grated Fresh Parmesan Cheese

1. Preheat oven to 450*.

2. Snap off ends of asparagus, & cut asparagus into 1 in. pieces. Combine asparagus & next 3 ingredients in a large roasting pan. Drizzle with olive oil, & sprinkle with salt & pepper; Toss gently to coat. Bake at 450* for 15 min. or until veggies begin to brown, stirring veggies after 10 min. Add tomatoes, & cook an additional 5 min.

3. While veggies roast, cook pasta according to package directions, omitting salt & fat. Drain well, reserving 1/3 cup pasta water.

4. Combine veggies, pasta, reserved 1/3 cup pasta water, & whipping cream; Toss gently to coat. Sprinkle with cheese. Serve immediately.

~ by ateer88 on January 8, 2008.