May 18, 2014

pasta with roasted asparagus and orange gremolata

This recipe features raw garlic which has some amazing health benefits, including:  lowering your risk for cancer, lowering cholesterol, is antibacterial, and strengthens your immune system!  So eat up :)

Traditional gremolata is made with garlic, lemon zest, and parsley and used to sprinkle on Italian stews.  In this recipe, orange zest stands in for the lemons, and the gremolata is used to compliment the flavor of roasted asparagus.

Servings 4-6
Total Time 25 min

  • 1 bunch asparagus, cut into 1 1/2 inch pieces
  • 1/4 cup olive oil, plus additional for drizzling
  • sea salt (or kosher)
  • freshly ground black pepper
  • 1 pound penne pasta (or any other small cut, I used Pipe Rigate) (for gluten-free make sure to choose a gluten-free pasta)
  • 3 cloves garlic, finely minced
  • 1/2 cup fresh parsley, chopped
  • grated zest of 2 oranges
  • 1/2 red onion, finely chopped


Preheat the oven to 425 degrees F.  In a large covered pot, boil water for the pasta.  Make sure to add salt to the pasta water, it helps to replace the salt that is leached from the pasta while boiling.

Arrange the asparagus in a single layer on a lightly oiled baking sheet, or you can use my personal favorite... parchment paper!  Drizzle with olive oil and season with salt and pepper.  Roast until just tender, about 8 min.

While the asparagus is roasting, cook the pasta in the salted boiling water according to package directions, until al dente.

In a small bowl, combine the garlic, parsley, orange zest, onions, and 1/4 cup olive oil.  Set aside.

When the pasta is cooked and drained, stir in the asparagus and gremolata olive oil mixture.  Drizzle with additional olive oil if needed.  Serve immediately.

Fresh parmesean cheese makes a nice accompaniment!  Enjoy!!

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