This simple gluten-free Roasted Asparagus Pasta with tomatoes and feta cheese is a delicious, meat-free meal.
Happy Monday friends!
Did everyone survive the April Fools weekend? Ninja and I actually spent the day visiting his Grammy up in the Bay Area, where yours truly finally got her hands on some gluten-free goodies from a gluten-free bakery!! I’ll share the full details in this Thursday’s random shenanigans post, but I was pretty dang excited about it. I actually thought my father in law was pulling an April Fools joke on me when he first told me – until he showed me the sign! I may or may not have squealed like a 5 year old and jumped up and down. I was pretty excited 😉
But before we get to those adventures, we’ve gotta talk about this Roasted Asparagus Pasta.
Mom#2 is a pretty fantastic cook. She’s one of those women who can look at an empty fridge and a cupboard with a can of beans and still come up with a semi-gourmet meal. Y’all, I wish I had her kitchen prowess. But alas I do not, so instead I take inspiration from her meals and put my own little spin on them – then claim them as mine here on the blog. 😉
One of my favorite simple and quick recipes that my mom throws together involves just a few basic ingredients:
- olive oil
- feta cheese
- salt & pepper
I mean really, how can something so simple taste so dang good?!
Mom introduced me to this simple meal way back in the early years of Ninja and I being married. Contrary to what you guys might think, I’m really not that great at creating dinners for Ninja and I. I’m more of a “snack plate” kind of girl. I’m happy just tossing random things into a bowl and calling it dinner! Ninja on the other hand, is not so much a fan of that, so I’ve really been trying to make more of an effort to create complete meals for him.
That being said, I probably would never serve this Roasted Asparagus Pasta Salad to him. How come?
Because of these beauties right here.
While I personally could eat asparagus daily for the rest of my life, Ninja is not a fan of the after effect of it. You guys know what I mean, right? ‘Course you do! 😉
Anyway, this roasted asparagus pasta was a quick, meatless dish that I made myself when Ninja was out of town on business a few week’s back. Now that Spring has finally sprung and a new influx of produce has hit my markets, I’ve been snatching up the goods and putting them to use as much as I can. I also really, really, really love asparagus and wanted to eat it without judgement from Ninja! Not that he judges me for my food – ok I lie, he totally judges me.
Now onto a sad but true fact – After Ninja and I first got married and I started cooking for us, I began to realize how absolutely unprepared for marriage I was in that I had zero kitchen experience. I don’t think any of you have actually been here from the beginning but my original blog was actually titled The New Wife Experiment. And that’s what it really was – an experiment.
So much so that Ninja and I have some pretty funny kitchen
nightmares stories from the first few years of marriage.
There was the time that I put a plastic tray into the oven [it said oven-proof!] and it melted all over the place. Gosh that took an entire day to clean and it stunk!
Then there was our 1 year wedding anniversary in which I made a meal that both of us hated so much, we went and got Chinese food instead.
And of course there was the time that I overloaded our crockpot [which is huge, by the way] with so many potatoes for potato soup that I couldn’t even stir it, which led to uneven cooking and me having to add half of it to an actual pot to finish cooking.
Yep, lots of good stories there folks. I’d like to think I’ve come a long way from those first few years…
Another of my beginning “rookie” mistakes was only using the tops of asparagus. You guys – I literally used to cut just the tops off and throw the rest of the stalk away. I was always left with so little asparagus and couldn’t understand why people ever even bought it. Sad. So, so sad. Thankfully I’ve come a long way since those days!
So while this roasted aparagus pasta might not be a total copy of Mom #2’s original one, it’s pretty darn close. I kept mine meatless and use gluten-free noodles while also swapping out the broccoli for both asparagus and tomato. The result? A crazy good spring pasta dish that is on the table in under 30 minutes!
- 1lb. gluten-free penne
- ⅓ cup olive oil
- 4 cloves garlic, minced
- ½ pint cherry tomatoes, whole
- 1 bunch asparagus, stems removed
- ¼ cup feta cheese
- S & P to taste
- Preheat oven to 425 degrees. Spread the asparagus and tomatoes onto a lagre baking sheet. Drizzle with a small amount of olive oil. Roast for 15 minutes.
- While veggies are roasting, cook pasta according to box directions. Drain and set aside.
- Heat a large pan over medium heat. Add the olive oil and garlic and cook for two minutes or until garlic has become fragrant. Remove from heat and stir in drained pasta.
- Once veggies are done, toss into the pasta. Season with salt and pepper to taste.
- Sprinkle with feta cheese and serve.
What family recipe have you adapted and made your own?