Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli.

Susan Herr
Source: EatingWell Magazine, March/April 1993


Ingredient Checklist


Instructions Checklist
  • Set oven rack in lower third of oven. Preheat oven to 450 degrees 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.

Nutrition Facts

319 calories; protein 20.9g 42% DV; carbohydrates 51.6g 17% DV; exchange other carbs 3.5; dietary fiber 9.2g 37% DV; sugars 5.9g; fat 5.1g 8% DV; saturated fat 0.8g 4% DV; cholesterol 95.3mg 32% DV; vitamin a iu 1577.2IU 32% DV; vitamin c 23.2mg 39% DV; folate 121.5mcg 30% DV; calcium 98.6mg 10% DV; iron 3mg 17% DV; magnesium 119.2mg 43% DV; potassium 612.9mg 17% DV; sodium 541.7mg 22% DV; thiamin 0.4mg 41% DV.

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I added some freshly grated Parmesan cheese --could use Romano cheese also. Thanks Read More
Rating: 5 stars
Perfect for casual company This has been my go to recipe when I need something simple but elegant. Everyone loves this dish. There never seems to be any leftovers. Pros: Easy prep for a delicious result. Read More
Rating: 5 stars
adding Kalamata olive pieces is delicious! Read More
Rating: 5 stars
it's 2010 but I'm still remembering how much I loved this recipe back in 1993 and here it is! I'm definitely goiing to add the kalamata as suggested and I'm so thankful you're maintaining these fabulous recipes on-line. Read More
Rating: 5 stars
Definitely add some chopped kalamata olives as the previous reviewer suggested. YUM! Read More