Fusilli With Roasted Tomatoes Asparagus & Shrimp

Serves:

Ingredients:

12 Plum tomatoes
or 1 t dried
1 tb Chopped frsh thyme
or 1 t dried
1 tb Chopped fresh oregano
2 ts Fresh lemon juice
3/4 lb Corkscrew pasta-fus/rotini
1 lb Large shrimp,peel & devein
trim & cut 2 in lengths
1 lb Thin asparagus
1 Small head garlic
Fresh ground black pepper
4 ts Olive oil
quartered lengthwise
Salt

Method:

Set oven rack in lower third of oven.
Preheat 450 degrees.
In large roasting pan, toss tomatoes with 2 t olive oil and generous grinding of pepper.
Slice top 1/2 in off garlic head & discard.
Pull off loose papery skin.
Wrap aluminum foil and add to roasting pan.
Roast 20 minutes without stirring or until tomatoes wrinkled and begin to brown.
Scatter asparagus & shrimp over tomatoes & roast 10 minutes or until shrimp curled & firm and asparagus tender.
Remove garlic, unwrap and cool for 5 minutes.
Cover roasting pan to keep warm.
Meanwhile, cook pasta till tender but firm about 8 minutes.
While pasta cooking, separate garlic cloves and squeeze out soft pulp.
Mash to paste with flat side of knife.
Drain pasta & return to pot.
Add 2 T olive oil, garlic, lemon juice, oregano, thyme, salt and pepper & toss to evenly coat pasta.
Transfer pasta to roasting pan and toss gently to combine making sure to scrape bits that adhered to bottom.
Serve immediately.
528 cal.
8 gm fat, 222 mg chol, 276 mg sodium Atlanta Journal & Constitution food section 4/29/9 3.
Rodney Grantham