Great newlywed recipe! It's easy but looks complicated, is healthy and filling, pairs well with white wine or summer sangria, and can feed a large party or a dinner for two. I also love it because it's a great base to which you can add other ingredients (swap the asparagus for broccoli or spinach, add a drizzle of white wine for flavor, use sun-dried tomatoes instead of fresh ones, etc.) 2 cups whole grain penne pasta Shredded Parmesan cheese 1 pint grape or cherry tomatoes 1 bunch asparagus 2 whole lemons olive oil salt and pepper pasta pot baking sheet Boil the pasta per the directions on the package. Drain and set aside. Toss the vegetables in salt, pepper, and 2 tbsp. olive oil. Slice the two lemons into wedges and remove the seeds. Place on the baking sheet and cook at 415 degrees for 20 minutes. In serving dish, mix together the vegetables and pasta. Squeeze the lemons over the mixture (careful! They are hot!) Sprinkle Parmesan over the dish. Serve immediately... don't forget the white wine! Kim's favorite charity is The Humane Society. Find Kim on Twitter at twitter.com/kimmietrubiro
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