Rotini with Roasted Tomatoes, Shrimp and Asparagus

Roasting vegetables and shrimp in the oven brings exceptional flavor to this main-course pasta that tastes fresh and light but satisfying.


1 head garlic

1 pound asparagus, trimmed and cut into 2-inch lengths

1 pound large shrimp, peeled and deveined


1 pound rotini pasta

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

salt and pepper to taste

Parmesean cheese, grated

2 pounds plum tomatoes, quartered lengthwise

2 tablespoons olive oil, separated

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Preheat oven to 450°.
Line a large roasting pan or your broiler pan with foil. Spray with non-stick cooking spray.
Toss tomatoes with 1 tablespoon of olive oil. Place on prepared pan. Cut about 1/2-inch off the top of garlic head and peel away any loose papery skin. Wrap garlic in foil and add to pan. Roast for 20-25 minutes until tomatoes are beginning to brown.
Put asparagus and shrimp on top of tomatoes, drizzle with honey and roast about 10 more minutes or until shrimp is pink and asparagus is just tender. Remove garlic from pan. Open foil and let cool for 5 minutes.
Gently stir tomatoes, shrimp and asparagus to combine. Cover with foil to keep warm, set aside. Cook pasta, drain and return to pot.
While pasta cooks, squeeze pulp out of garlic cloves onto a plate. Mash with a fork. Place in a small bowl. Stir in remaining tablespoon of olive oil, lemon juice, oregano, thyme, salt and pepper. Pour over pasta. Add tomato, asparagus, shrimp mixture and salt and pepper. Toss to combine.
Serve with Parmesean cheese.
Serves: 4