1 Cup Asparagus, chopped into 1 inch pieces
1/2 Pint cherry tomatoes, halved
1 lb Whole Wheat Spaghetti
1/4 Cup Panko Breadcrumbs
3 Garlic Cloves, minced
1/3 Cup Platteville Sunflower Oil
Salt and Pepper
Preheat oven to 425 degrees. Put chopped asparagus and tomatoes onto a cooking sheet and drizzle with Platteville Sunflower Oil and a generous sprinkle of salt and pepper. Put in oven and roast for 15 minutes, or until tomatoes are soft and asparagus is browning on the edges. Meanwhile, put water on to boil for pasta and then cook as directed to al dente. In a small pan, put breadcrumbs and garlic cloves. Cook over medium heat until fragrant, about 2-3 minutes. Then add in 1/3 cup sunflower oil and reduce heat to low. Let flavors meld while everything else cooks, stirring occasionally. Once pasta and vegetables are ready, toss everything together, including the sunflower oil sauce. Taste and then add salt and pepper to taste. You will probably need a generous helping of salt and pepper. Serve immediately with freshly grated Parmesan. Enjoy!!
Join us almost every weekend this summer at the farmers market!
Saturdays 8:30-11am at the Mineral Point Farmers Market
Sundays 9-1pm at the Monona Farmers Market