Gluten-Free Roasted Asparagus Pasta Recipe
Servings: 4 servings
Calories: 508kcal
Ingredients
- 1 pound asparagus woody ends trimmed
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 12 ounces Sam Mills gluten free corn and rice penne
- 2 tablespoons butter
- 1 shallot cut in half and thinly sliced
- 2 garlic cloves minced
- ½ cup Parmesan cheese plus more for serving
- 1 tablespoon chopped chives plus more for serving
Instructions
- Preheat the oven to 400 degrees. Place the asparagus on a sheet pan and drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat and roast for 10 minutes. Cut into 1- to 2-inch pieces.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add the penne and cook according to the package directions. Drain, reserving about 1 cup of the pasta cooking water.
- In a large skillet, melt the butter over medium heat. Add the shallot and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook for 30 seconds, stirring. Add the pasta, asparagus, and Parmesan cheese plus ½ cup of the reserved pasta cooking water. Stir until the cheese has melted. If the pasta seems too dry, add a little more of the pasta cooking water. Stir in the chives. Taste and add salt and pepper, to taste.
- Serve with more Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition
Calories: 508kcal | Carbohydrates: 94g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 253mg | Potassium: 411mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1160IU | Vitamin C: 7.8mg | Calcium: 178mg | Iron: 3.2mg