Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli.
Active Time: 20 minutes |
Total Time: 45 minutes
12 plum tomatoes, quartered lengthwise
4 teaspoons extra-virgin olive oil, divided
Freshly ground pepper, to taste
1 small head garlic
1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
1 pound large shrimp, peeled and deveined
12 ounces whole-wheat fusilli, or rotini
2 teaspoons lemon juice
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Salt, to taste
Set oven rack in lower third of oven. Preheat oven to 450°F.
Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan.
Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.
Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
Drain the pasta and return to the pot. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan. Serve immediately.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
115 mg Cholesterol;
52 g Carbohydrates;
24 g Protein;
8 g Fiber;
184 mg Sodium;
614 mg Potassium