1 pound asparagus, trimmed and cut into 1-inch lengths
1 15-oz. can quartered artichoke hearts, drained and patted dry
1 large red onion, coarsely chopped
3 tablespoons plus 1 tsp. extra-virgin olive oil
2 teaspoons chopped fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head garlic, unpeeled, halved horizontally
8 ounces quinoa rotelle
1 1/2 tablespoons balsamic vinegar
1/4 cup grated Parmesan
How to Make It
Preheat oven to 450°F. In a bowl, toss asparagus, artichokes, onion, 2 tbsp. oil, thyme and 1/2 tsp. each salt and pepper. Spread on a baking sheet. Place each garlic half, cut-side up, on a piece of foil. Drizzle each with 1/2 tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, 20 minutes. Unwrap garlic, squeeze out cloves and mash.
Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup water; drain pasta.
In a large nonstick skillet, warm 1 tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each salt and pepper. Simmer, stirring, until pasta is well coated. Top with Parmesan.