Delicious & Healthy Recipe

Here's a good one, especially if you love asparagus like I do.  I forget where I originally got it... might have come from Rachel Ray or recipe.com.  All I know is that it tastes great:


Fusilli w/Roasted Tomatoes, Asparagus, & Shrimp
Serves 4
Preheat oven to 450 degrees fahrenheit

Ingedients-
12 Plum Tomatoes
4 TSP Olive Oil
Black Pepper & Salt to taste
1 Head of Garlic
1Pound Asparagus, cut to 2" lengths
1 Pound Large Shrimp, peeled & deveined
3/4 Pound Corkscrew Pasta (Fusiili or Rotini)
2 TSP Fresh Lemon Juice
1 TSP Dried Oregano or 1 TBSP Fresh Oregano
1 TSP Dried Thyme or 1 TBSP Fresh Thyme

1. Move oven rack to lower third of oven.

2. In a roasting pan, toss Tomatoes with 2 TSP Olive Oil and a generous amount of Black Pepper.

3. Slice the top 1/2 inch off the head of garlic and discard. Remove all loose papery skin. Wrap in aluminum foil and add to the roasting pan (with the tomatoes and oil). Put in the oven and roast for 20 minutes. Remove from oven.

4. Scatter Asparagus and Shrimp around the pan and reutrn to oven for approximately 10 minutes more (the shrimp should be curled and firm and the sparagus tender). Remove from oven.

5. Remove the garlic from the pan, unwrap the foil, and let it cool for 5 minutes. Meanwhile, cover the roasting pan with foil to keep it warm.

6.  Boil the Pasta (should take about 8 minutes when introduced to a pot ofalready boiling water).

7. Squeeze into a bowl the soft pulp from each garlic clove in the head of garlic. Mash the pulp into a paste.

8. Drain the pasta and return it to the pot. Add the remaining Olive Oil, the newly mashed Garlic, the Lemon Juice, Oregano, Thyme, and Salt & Pepper. Toss all of the ingredients to blend together nicely.

9. Tranfer the Pasta to the roasting pan, and gently toss all ingredients together. Serve immediately and ENJOY.   :-)