Prep: 10 minutes; Cook: 20 minutesWe 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.

Elizabeth Taliferro
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

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

  • Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

317 calories; fat 14.1g; saturated fat 7.8g; protein 10.6g; carbohydrates 37.5g; fiber 3.7g; cholesterol 48mg; iron 2.8mg; sodium 359mg; calcium 153mg.