Prep 30 mins
Cook 10 mins
Great as a one dish meal in spring and summer; adapted from mayo clinic
- 8 ounces whole wheat penne
- 2 garlic cloves, minced
- 1 lb thin asparagus
- 1 pint cherry tomatoes
- 4 tablespoons fresh basil, chopped
- 3 tablespoons olive oil
- 1 round goat cheese
- Cut asparagus into 1-inch pieces. Put 1 tablespoons water in a microwave safe bowl, add asparagus, cover, and microwave on high for 3 minutes. Meanwhile, cook pasta til al dente, about 10 minutes. Divide cherry tomatoes in half and add to bowl; mince garlic. Toss with olive oil. Chill for at least two hours; crumble goat cheese and toss with salad.
Awesome pasta dish! Instead of microwaving the asparagus I just tossed it in with the pasta during the last 2 minutes of cooking. I let the tomatoes marinate for a couple of hours before I prepared the rest and they were so flavorful with the pasta and asparagus. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014
Awesome!!!! I bought fresh asparagus from the Farmers Market and found this recipe to make a dish with asapargus. Turned out fabulous! I only used 3 tbs olive oil and 1/2 round goat cheese and it still tasted great. Oh, and I used Fiberwise whole wheat penne (high fiber, more protein).