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Sexy Spring Pasta- with roasted asparagus & tomatoes

A simple and romantic roasted vegetable pasta dish for two using gluten-free pasta
Simple and romantic: pasta with roasted asparagus and tomatoes.

Today's recipe is a romantic, sexy spring pasta sauce with balsamic roasted asparagus and tomatoes. Because it's snowing. There's a foot of the white stuff. Ridiculous. Our morning appointment with our real estate broker was canceled. Oh, did I mention? We're putting our house on the market. Los Angeles beckons.

Aside from my husband's screenwriting momentum, these ole bones of mine (not to mention, my spare parts) are too creaky for winters with snow. Two years ago, when we planned our big move west, I was naive enough to imagine kinder temperatures. A January with no snow shovels. February afternoons sunny and warm enough to peel off your apple-green cardigan, roll up your sleeves, and drink in vitamin D old school style. Maybe south, in Las Cruces.

But not here north of Santa Fe. And so I find myself once again turning toward the new, welcoming change. Packing away family photos and books to simplify rooms and coax potential buyers into imagining their own conversations and meals and lovemaking in this space.

This space in the desert that has been my shelter- and my tabla rasa. Where I have shed old skins and birthed a new sense of self- in startling and unexpected ways. Interesting, isn't it? Living here has been so different than I imagined. Difficult, even. And yet. So good for me. It's been all about the process of change.

And lucky for me- I think change is sexy.

Sexy Spring Pasta Recipe (Roasted Asparagus-Tomato Sauce) 

Recipe posted March 2008.

Toss together this simple sauce in a roasting pan and crank the heat. Boil the pasta. Sip your vino and kiss your Sweetheart. When the pasta is ready, your sauce is done. This recipe is for two. Pasta tossed with love.

Ingredients:

1/2 1-lb. package of gluten-free pasta (penne or spaghetti)
A fistful of thin, baby spring asparagus, trimmed, sliced diagonal
1 pint organic grape tomatoes, halved
1 leek, sliced thin
1-2 jalapeño peppers, seeded, diced fine
2-4 good sized cloves of garlic, chopped
1 heaping tablespoon capers
2 tablespoons golden raisins (just do it)
1/4 cup fruity extra virgin olive oil
4 tablespoons good balsamic vinegar
Sea salt and fresh ground pepper, to taste
1 teaspoon dried basil
A good pinch of hot red pepper flakes, to taste
1-2 tablespoons fresh chopped Italian parsley, if desired

Instructions:

Preheat the oven to 400ºF.

Put some sultry jazz on.

Bring a large pot of fresh salted water to a rolling boil.

Meanwhile, throw all the sauce ingredients into a 10x13-inch baking pan and stir to coat. Place the pan in the oven, near the top.

Cook the pasta according to package directions, stirring every so often, until it is al dente-- not too soft, just right.

While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus - they are best tender-crisp.

Your kitchen will start to smell like a Tuscany vacation.

Drain the pasta and set aside.

Pull the roasting pan out of the oven.

Add the cooked pasta into the pan and toss gently to coat with olive oil.

Serve in warmed shallow bowls.

Cook time: 20 min

Yield: Serves 2




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