Roasted Garlic, Artichoke And Asparagus Pasta

• 1 pound asparagus, trimmed and cut into 1-inch lengths
• 1 15-oz. can quartered artichoke hearts, drained and patted dry
• 1 large red onion, coarsely chopped
• 3 tablespoons plus 1 tsp. extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 head garlic, unpeeled, halved horizontally
• 8 ounces quinoa rotelle
• 1 1/2 tablespoons balsamic vinegar
• 1/4 cup grated Parmesan

1. Preheat oven to 450u0b0F. In a bowl, toss asparagus, artichokes, onion, 2 tbsp. oil, thyme and 1/2 tsp. each salt and pepper. Spread on a baking sheet. Place each garlic half, cut-side up, on a piece of foil. Drizzle each with 1/2 tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, 20 minutes. Unwrap garlic, squeeze out cloves and mash.
2. Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions. Reserve 1/2 cup water; drain pasta.
3. In a large nonstick skillet, warm 1 tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each salt and pepper. Simmer, stirring, until pasta is well coated. Top with Parmesan.

lengths, hearts, red onion, extravirgin olive oil, thyme, salt, freshly ground black pepper, garlic, quinoa rotelle, balsamic vinegar, parmesan

Taken from www.myrecipes.com/recipe/roasted-garlic-artichoke-asparagus-pasta (may not work)