Gluten-Free Roasted Asparagus Pasta Recipe
A Florida winter typically consists of two cold days, a week of 90 degree weather, two freezing days, a week of 80 degree weather, one rainy day, a week of 90 degree weather, a week of freezing weather, and then it’s over. This year, winter has been consistently chilly and there have been many cold days in a row. Although that’s a nice change of pace from previous winters, for me it’s made be long for and crave springtime! Maybe it’s because we’re working on the Spring Issue of Simply Gluten Free Magazine, or maybe it’s because I’m feeling like taking a dip in my pool. Either way, when I crave something, I cook!
If I can’t have springtime come to me, I’ll bring it to my kitchen instead with this Gluten-Free Roasted Asparagus Pasta recipe. This recipe is a quick weeknight dinner that only takes about 20 to 30 minutes to prepare. It can be a meatless main dish that serves 2 or a side dish that serves 4. You could also add some cooked chicken or ham to the dish, if desired. Just stir it in with the asparagus and pasta.
I used Sam Mills corn and rice penne for this because I love the texture and the penne is the perfect shape and size for the asparagus. Don’t forget to reserve about 1 cup of the pasta cooking water. You’ll use at least ½ cup when you mix the pasta with the cheese and asparagus and you might need more if it’s too dry for your liking or if you end up adding chicken or ham.
- 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
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.
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