2 cups uncooked penne pasta
12 asparagus spears
12 cherry tomatoes
4 Tbsp olive oil, divided
3/8 tsp salt, divided
½ tsp black pepper, divided
1 Tbsp minced shallots
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried Herbs de Provence
11/2 tsp honey
½ cup pitted kalamata olive halves
2 cups baby arugula
½ cup (2 ounces) crumbled goat cheese
Preheat oven to 400 degrees. Cook pasta according to directions. Place asparagus and tomatoes on a baking sheet and drizzle with 1 Tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Toss to coat and arrange in a single layer. Roast for 6 minutes or until asparagus is tender-crisp. Remove from pan, leaving the tomatoes. Roast tomatoes another 4 minutes. Remove from pan. Cut asparagus into 1″ pieces and halve the tomatoes.
Combine the shallots, lemon juice, Dijon, herbs and honey. Stirring with a whisk, add the remaining 3 Tbsp olive oil. Stir in 1/8 tsp salt and ¼ tsp pepper.
Place pasta, asparagus, tomatoes, olives and arugula in a large bowl. Toss with dressing and sprinkle with the cheese.
Nutrition Information: 408 calories, 22 g fat, 11 g protein, 43 g carbohydrates, 3.5 g fiber, 584 mg sodium