Asparagus is finally in season and my favorite thing to add with pasta. It is packed with nutrients and tastes great! If you can believe it, a serving of asparagus contains an impressive 69.6% of your daily recommended dose of vitamin K. This is fantastic news for your bones, because vitamin K is essential for keeping them strong and healthy. Packed with fiber, this green vegetable is a perfect accompaniment to some gluten-free pasta.
- 1-lb. package of gluten-free pasta (penne or spaghetti)
- 1-lb chicken breast
- 2 cups of thin, baby spring asparagus, trimmed, sliced diagonally
- 1 pint organic grape tomatoes, halved
- 1 leek, sliced thin
- 1 jalapeño pepper, seeded, diced fine (if you don’t like too much spice you can omit)
- 2-4 good sized cloves of garlic, chopped
- 1 heaping tablespoon capers
- 2 tablespoons golden raisins
- 1/2 cup extra virgin olive oil
- 4 tablespoons good balsamic vinegar
- Sea salt and fresh ground pepper, to taste
- 1 teaspoon dried basil
- A good pinch of hot red pepper flakes, to taste
- 1-2 tablespoons fresh chopped Italian parsley, if desired
- Preheat the oven to 400ºF.
- Bring a large pot of fresh salted water to a boil.
- Meanwhile, throw all the sauce ingredients into a 10×13-inch baking pan and stir to coat. Place the pan in the oven, near the top.
- Cook the pasta according to package directions, stirring every so often, until is not too soft.. but just right.
- While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus – they are best tender-crisp.
- Drain the pasta and set aside.
- Pull the roasting pan out of the oven.
- Add the cooked pasta into the pan and toss gently to coat with olive oil.
- Serve in warmed shallow bowls.