This was a really simple and delicious recipe. The veggie prep included washing and cutting the asparagus and slicing shallots. The citrus marinade took only a couple of minutes, mostly spent mincing garlic cloves. I zested and juiced a lemon and mixed it in with olive oil, garlic, and dijon mustard along with some salt and pepper. The marinated veggies roasted for seven minutes which was exactly the amount of time the pasta needed to cook. Then we tossed it all together and topped it with goat cheese and parsley. Yum! And it was all done in less than thirty minutes (Suck it, Rachel Ray). Download the recipe in PDF here.
Zack chopping veggies
cry face. shallots ain't no joke.