Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Greek Chicken Pasta

For a beautiful flavorful dish that takes just minutes to make, simply saute onion, garlic and tender chunks of chicken.  Add artichoke hearts, fresh tomato, tangy feta cheese, parsley, lemon juice and oregano and toss with hot whole wheat pasta!

Flavorful Greek Chicken Pasta

Greek Chicken Pasta, adapted from allrecipes.com

The Chef In My Head

Serves 6

1 pound uncooked whole wheat pasta

1 T olive oil

2 cloves garlic, chopped finely

1/2 C sliced onion, sliced in half again

1 pound skinless boneless chicken breast, cut into bite-size pieces

1-14 oz jar marinated artichoke hearts, drained

1 cup cherry tomatoes

1/2 C feta cheese, crumbled

4 T parsley, chopped

2 T lemon juice

salt & pepper, to taste

Bring a large pot of lightly salted water to boil.  Cook pasta in boiling water for 8 to 10 minutes, or until al dente, drain reserving about 1 cup of pasta water.

Meanwhile, heat olive oil in a large skillet over med-high heat.  Add garlic and onion, saute for 2 minutes.  Stir in the chicken and cook stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

Reduce heat to med-low and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta.  Stir until heated through adding reserved pasta water if needed.  Season to taste with salt and pepper and serve.



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Mediterranean Penne Pasta

Super easy to throw together!  All of these ingredients can be kept on hand for a quick night dinner or surprise dinner guests.  Delicious, fresh tasting, and ready in minutes.  Serve with a crisp Caesar Salad and you have a complete meal.  Italian pasta recipes are the best known by far, but other Mediterranean regions have also developed their own pasta recipes and different types of pasta. Burballes in Majorca, hilofta in Crete, fideus in Catalonia, orzo in Greece, manti in Turkey, couscous in Morocco -they are but a few of the hundreds of different names and shapes of Mediterranean pasta.  So, relax with a great glass of wine and imagine yourself sitting in the warm Mediterranean sun, looking across the beautiful azure sea, dining alfresco with a great bunch of friends.  Let your taste buds take a quick vacation from the cold outside.

  
Mediterranean Penne Pasta

1 large red red bell pepper, roasted, see instructions below
1/2 C Kalamata olives, pitted and chopped
4 ounces Prosciutto, broiled to crisp, if desired
1/2 C Sun-dried tomatoes, olive packed, drained and diced
1/3 C Pesto
1-6 ounce jar marinated artichoke hearts, drained
1 Tbl Capers, rinsed and drained
8 ounces Penne Pasta
1/2 Cup Parmigiano-Reggiano cheese, shredded and divided
1/4 C Pine Nuts, toasted
Freshly ground pepper, to taste

Lay red pepper on it's side on rack of a gas burner and turn flame on high.  Roast pepper, turning with tongs, until skin is blackened, 5 to 8 minutes.  Transfer to a bowl and let stand, covered, 15 minutes.  Rub skin off  with paper towels and discard stem and seeds.  Chop the pepper in medium size dice, place in a large bowl.  If desired, place slices of prosciutto on small sheet pan and broil for a few minutes, add to bowl.  Stir in olives, sun-dried tomatoes,  pesto, artichoke hearts, and capers.

Cook pasta according to package directions, omitting salt and oil, drain.  Add cooked pasta and 1/4  cup of Parmigiano-Reggiano cheese to bell pepper mixture and toss gently to combine.

Serve and sprinkle individual servings with remaining Parmigiano-Reggiano cheese, fresh ground pepper, and toasted pine nuts.

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