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Ingredientes
- 20 x Cherry tomatoes, stemmed and halved
- 1Â 1/4 c. Extra virgin extra virgin olive oil
- 1 head roasted jumbo garlic
- 1 c. White wine
- 1 Tbsp. Unsalted butter
- 20 x Fresh thin asparagus spears
- 1 lb Fresh penne pasta
- 1 bn Fresh basil, minced
- Â Â Salt and pepper to taste
- 4 ounce Goat cheese, room temperature
Direcciones
- Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and drizzle with 1/4 c. extra virgin olive oil. Bake about 20 min, till tomatoes are a bit shriveled and slightly brown at the edges. Remove from oven, and reserve. Slice head of roasted garlic in half horizontally. Squeeze each half to extract meat, and reserve.
- Place wine, butter, and asparagus in saute/fry pan or possibly skillet over high heat.
- After wine-asparagus mix comes to a boil, add in tomatoes and garlic meat.
- When all but 1/4 c. of liquid has evaporated, reduce heat to medium and add in salt and pepper to taste.
- Fill deep saucepan with water. Add in healthy pinch of salt and pepper, and bring to boil.
- Drop pasta into boiling water, and cook till it is al dente, about 2 min. Drain pasta, and add in to asparagus-tomato mix. Add in basil and remaining extra virgin olive oil. Toss pasta and sauce, then spoon into 4 bowls and crumble goat cheese on top.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 988g | |
| Recipe makes 4 servings | |
| Calories 1298 | |
| Calories from Fat 701 | 54% |
| Total Fat 79.47g | 99% |
| Saturated Fat 15.82g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 150mg | 6% |
| Potassium 2005mg | 57% |
| Total Carbs 114.79g | 31% |
| Dietary Fiber 12.6g | 42% |
| Sugars 22.26g | 15% |
| Protein 27.01g | 43% |
