I am soooo super excited that winter is over!!!! Time for fresh asparagus. I’m pretty obsessed with all green vegetables but asparagus may be one of my favorites. I don’t really cook with it too often though because it’s a bit on the expensive side, especially buying enough for a family of eight. Usually we grill it….I mean what’s a barbecue without asparagus right?? But I wanted to try something new. I searched the web for some recipes but nothing really fit me exactly so I kinda put together my own pasta. Very quick and easy to cook…can be substituted with any kind of pasta as well!!
ROASTED ASPARAGUS AND TOMATO MOSTACCIOLI WITH GOAT CHEESE
- 1 box uncooked mostaccioli
- 10-12 asparagus spears
- 2 cups cherry tomatoes
- Olive Oil
- 4 tbs. fresh lemon juice
- 2 tbsp Dijon mustard
- 3 tsp honey
- 2 cups spinach
- 1 cup of crumbled goat cheese
Preheat oven to 375
Cook pasta according to package directions, drain
Cut asparagus spears in one inch pieces and half cherry tomatoes. Place in a baking pan and drizzle with olive oil. Sprinkle salt and pepper evenly over the vegetables. Bake at 375 degrees for 5-7 minutes, depending on how tender you like your asparagus. Add tomato and asparagus to the cooked mostaccioli.
In a small bowl combine 3 tbs minced garlic, lemon juice, mustard and honey. Whisk till combined. Add salt and pepper to taste. Pour over pasta.
Place pasta back on the stove on medium heat and add crumbled goat cheese. Stir completely and serve when melted.
This dish can also be served as a pasta salad. Just place in the refrigerator instead of back on the stove and crumble goat cheese over the salad