Fusilli With Roasted Tomatoes Asparagus & Shrimp Recipe

+ Set oven rack in lower third of oven.

Preheat 450 degrees.

In large roasting pan, toss tomatoes with 2 t olive oil and generous grinding of pepper.

Slice top 1/2 in off garlic head & discard.

Pull off loose papery skin.

Wrap aluminum foil and add to roasting pan.

Roast 20 minutes without stirring or until tomatoes wrinkled and begin to brown.

Scatter asparagus & shrimp over tomatoes & roast 10 minutes or until shrimp curled & firm and asparagus tender.

Remove garlic, unwrap and cool for 5 minutes.

Cover roasting pan to keep warm.

Meanwhile, cook pasta till tender but firm about 8 minutes.

While pasta cooking, separate garlic cloves and squeeze out soft pulp.

Mash to paste with flat side of knife.

Drain pasta & return to pot.

Add 2 T olive oil, garlic, lemon juice, oregano, thyme, salt and pepper & toss to evenly coat pasta.

Transfer pasta to roasting pan and toss gently to combine making sure to scrape bits that adhered to bottom.

Serve immediately.

cal.

gm fat, 222 mg chol, 276 mg sodium Atlanta Journal & Constitution food section 4/29/9 3.

Rodney Grantham