Fusilli with Roasted Shrimp, Tomatoes and Asparagus

Keith Ann Clotiaux (originally from EatingWell magazine, March/April 1993)

Yield: 4 servings

Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli. I throw some chopped kalamata olives on this too. (Dec 1996)

12 plum tomatoes, cored and quartered lengthwise
4 tsp olive oil
Freshly ground black pepper to taste
1 small head garlic
1 lb thin asparagus, trimmed and stalks peeled
1 lb large shrimp, peeled and deveined
3/4 lb corkscrew pasta, such as fusilli or rotini
2 tsp lemon juice
1 Tbsp chopped fresh oregano or 1 tsp dried
1 Tbsp chopped fresh thyme or 1 tsp dried
Salt to taste

Set oven rack in lower third of oven. Preheat oven to 450˚F. In a large roasting pan, toss tomatoes with 2 tsp of the olive oil and a generous grinding of pepper. Slice the top half-inch off the garlic head and discard; pull off any loose papery skin. Wrap the garlic in aluminum foil and add to the roasting pan.

Roast for 20-30 minutes without stirring. Scatter the asparagus and shrimp over the tomatoes and roast for 10 minutes longer, or until the shrimp are curled and opaque in the center and the asparagus is tender. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.

Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the pulp. Mash to a paste with the flat side of a knife. Drain the pasta and return to the pot.

Add the remaining 2 tsp olive oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta with the seasonings. Transfer the pasta to the roasting pan and toss gently to combine making sure to scrape up any bits that have adhered to the bottom of the pan. Serve immediately.

Per serving: 347 calories; 5g fat(1g sat, 3g mono); 115mg cholesterol; 52g carb; 0g added sugars; 24g protein; 8g fiber; 184mg sodium; 614mg potassium. Nutrition Bonus: Selenium (45% daily value), Vitamin C (42% dv), Vitamin A (35% dv), Iron (22% dv), Potassium(18% dv), Folate (15% dv).