Roasted Asparagus and Mushroom Pasta

The most iconic vegetable of Spring has to be asparagus.  We adore it, but we only eat it in the spring while it is in season because it looses so much flavor and texture the further it has to travel to get here.   I've spoken with quite a few "asparagus haters" who have only purchased asparagus from the stores that had been shipped in, out of season, from a couple thousand miles away; it's no wonder they don't like it - I don't either.  If you have never eaten fresh, local asparagus, you really can't know how amazing asparagus is. The asparagus in the stores from other countries is a completely different beast than the gorgeous, crisp, green asparagus you'll find this time of year (and into May and even June in some areas).  Several times each week, we incorporate these little gems of spring into salads, or we roast, saute or grill them, and we savor every bite knowing the season is fairly short.  Our favorite way to eat them is dressed in some olive oil, pressed garlic, salt and pepper, and then roasted or grilled...oh my.

Sunshine and warmer weather promising fresh fruits and vegetables to come makes meal planning so much simpler.  I love just enjoying the exceptional flavors of those fresh ingredients; so many of our summer meals center around the brilliance of those seasonal fruits and vegetables and, more often than not, need little more than a few herbs and some salt and pepper. In this dish, a few modestly seasoned vegetables, some whole-grain pasta, and a little cheese create an easy, delicious, quick dinner.  I like to serve it with some homemade garlic bread and fresh fruit.

Roasted Asparagus and Mushroom Pasta
serves 6

• 1 1/2 lbs fresh asparagus, tough ends trimmed, cut into 2-inch pieces
• 8 oz cremini mushrooms, quartered
• 1 red bell pepper, cut into approximately 1-inch pieces
• 3 cloves garlic, pressed
• 3 Tbs olive oil, divided
• 2 Tbs balsamic vinegar, divided
• 1/2 tsp dried oregano
• salt
• freshly ground black pepper
• 8-10 oz whole grain farfalle (bow-tie or butterfly) or penne pasta
• 3/4 c freshly grated Parmesan cheese, plus more for garnish

Preheat oven to 450F.  Lightly oil 2 15x10" jellyroll pans (cookie sheets with sides).

In a large bowl, combine asparagus, mushrooms, bell pepper, garlic, 2 Tbs olive oil, 1 Tbs balsamic vinegar, and oregano.  Mix well to coat.

Divide the mixture evenly between the prepared pans.  Season with salt and freshly ground black pepper.

Roast in preheated oven 9-12 minutes, or until vegetables are crisp tender, stirring halfway through the cooking time.

Meanwhile, bring a pot of salted water to a boil. Cook pasta according to package directions.  Drain, reserving 1 cup of pasta water.

Combine roasted vegetables and pasta in a large bowl.  Stir in the Parmesan, remaining 1 Tbs olive oil, remaining 1 Tbs balsamic vinegar, and enough pasta water keep the mixture moist (you probably won't need the entire cup). Adjust salt and pepper.

Serve topped with more Parmesan cheese.