Prep: 10 minutes; Cook: 20 minutes
We streamlined this recipe to focus on three star vegetables instead of a garden variety. Roasting the vegetables intensifies their flavor and also simplifies the preparation and cleanup. Look for precut matchstick carrots in the produce section of your grocery store. A small amount of cream per serving is the ticket to an incredibly rich and tasty, yet healthful, pasta dish.
Oxmoor House JUNE 2006
1. Preheat oven to 450°.
2. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450° for 15 minutes or until vegetables begin to brown, stirring vegetables after 10 minutes. Add tomatoes, and cook an additional 5 minutes.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water.
4. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.
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