Farm to Feast: Pasta with Roasted Spring Vegetables
If you're anything like me, this warmer weather has me craving fresh, seasonal veggies and lighter fare. I was planning on making something completely different tonight, but took one look at what was in my veggie drawer, and changed courses completely. You can really use any veggies you have, to make this fresh and yummy!
1 bunch asparagus, cleaned and trimmed, cut into thirds
1 pint of baby tomatoes
3 cloves garlic
2 oz prosciutto,diced
1 cup low sodium chicken broth
1/4 cup white cooking wine
Extra Virgin olive oil
Freshly ground black pepper
Fresh parsley, chopped
Preheat the oven to 450°.
Place the pieces of asparagus and the tomatoes on a rimmed baking sheet. Drizzle with olive oil, salt and pepper. Roast for 10minutes.
Cook pasta according to package directions.
Meanwhile, heat olive oil, garlic, salt and pepper in a medium pan for 3 minutes. Add prosciutto and cook until brown and crispy, about 5 minutes. Add the wine and let it reduce, about 10 minutes. Add the chicken broth and let it simmer for about 10 minutes. Add the roasted veggies. Toss pasta into the pan and combine. Sprinkle with freshly grated parmesan and parsley.