Roasted Asparagus and Radish Pasta

I love using Spring produce like radishes, peas and asparagus in my meals this time of the year!  They are all really good served just raw in salads, but for an even more intense flavor I like to roast my veggies!  You may have roasted asparagus before but most people don’t think to roast radishes. They are actually really delicious prepared this way and they get sweet when roasted with some of the bitterness going away. The recipe I am sharing with you today combines those two veggies with spring peas in a delicious gluten free pasta that is really simple and easy to make, and so good!  Also, this is a balanced healthy meal you can feel good about eating since it contains fiber from all of the veggies and protein (thanks to the quinoa pasta and peas)!  It is the perfect thing to make on a weeknight for dinner!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 | Cook Time: 30 | Ready in: 35

Ingredients

• 1 cup organic radishes, quartered
• 2 cups organic asparagus, cut into 1 inch pieces
• olive oil, divided
• sea salt
• 1 8 oz pgk Tru Roots gluten free quinoa pasta
• 2 small organic shallots, diced small
• 4 organic green onions, sliced
• 2 cloves garlic, minced
• 1 cup fresh or frozen organic peas
• 3 Tbsp white wine or lemon juice
• 1 good handful organic greens, such as spinach or arugula
• sea salt and pepper to taste

Instructions

1. Preheat the oven to 400F degrees, and oil a sheet pan.
2. Toss the asparagus and radishes with just enough olive oil to coat them lightly and spread out on the sheet pan.  Sprinkle with sea salt.  Place in the oven and roast until the veggies are tender, about 20 minutes, then remove from the oven and set aside.
3. Meanwhile, cook the pasta according to package directions, and drain.
4. Meanwhile, heat about 2 Tbsp olive oil in a pan, and add the shallots, onions, and garlic.  Sautee for about 5 minutes or until the shallots are translucent.  Add the white wine and peas and cook for a minute more.  Add the pasta and roasted vegetables, and toss all together in the pan.  Add sea salt to taste, and pepper, and  additional olive oil if it seems like it needs a touch more. Add greens and stir in until just wilted.
5. Serve!