Pasta Eleonore

Pasta Eleonore (4-5 generous servings)

1 nice bunch of asparagus, cut into 2 inch pieces, on the diagonal

6 mini sweet peppers, cut into cubes. (or 2 large)

6 green onions, sliced

1/2 lb. cooked shrimp (optional)

3 tbsp. olive oil

1/2 cup broth or cooking liquid from pasta

salt and pepper

Grated Parmesan

1 bag (12 oz.) Al Dente Lemon Chive Fettuccine, or your favorite flavor

Preheat oven to 400 degrees. Put large pot of water on stove to bring to a boil. Coat an oven proof baking pan with 1 Tbsp. oil. Arrange vegetables on baking dish in a single layer. Sprinkle with 1 tsp. coarse salt and 1 Tbsp. olive oil. Roast in oven for approximately 20 minutes, until asparagus are tender.

In the meantime, cook pasta for 3 minutes in boiling, salted water. Reserve 1/2 cup of cooking water if you will not be using chicken broth.

Toss drained pasta with vegetables, broth, a little more oil. Pass the Parmesan. Enjoy!

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