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Monday, May 16, 2011

Recipe Review from 5/9/11

Simple week – started out with some leftover fish from the previous week. And we ended up getting a Take-n-bake from one of our favorite Pizza places (Do North Pizza in Hermantown). Lots of leftovers there – Husband happily had cold pizza for lunch for a couple days. Then made the dish below which I thought was outstanding not only in the flavors, but ease of prep. We ended the week with some homemade pizza and then dinner out on Saturday night to Mexico Lindo in Fitger’s restaurant to celebrate Mother’s Day.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese  (Ckng Lght, May 2011)
I thought this was simple to prepare and tasted great! Start the water boiling at the same time you preheat the oven. I just roasted the veggies for the same time it took the pasta to cook. I skipped the arugula and did spinach instead (already had a tub in the fridge). Rather than toss warm pasta with the spinach and have everything wilt, I served the pasta mixture over a bed of spinach. This made enough for two dinners and one lunch. I think this may go in my summer salad rotation.

• Yeild: 4 servings (serving size: about 1 1/4 cups pasta mixture and 2 tablespoons cheese)
• Total time: 35 minutes

Serve immediately or cover and chill for 2 hours for a cold pasta salad.
• 2 cups uncooked penne or mostaccioli (tube-shaped pasta)
• 12 asparagus spears
• 12 cherry tomatoes
• 4 tablespoons extra-virgin olive oil, divided
• 3/8 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided

• 1 tablespoon minced shallots
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried herbes de Provence
• 1 1/2 teaspoons honey

• 1/2 cup pitted kalamata olives, halved
• 2 cups baby arugula
• 1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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