Roasted Rhubarb and Asparagus Pasta
- Large pot
- Mixing bowl
- Baking sheet
- Serving dish
½ tsp. sea salt
4 oz / 1 bunch organic spinach, bunched overwintered
2 medium stalks organically grown rhubarb
1 stalk organic garlic, green
1 small handful organic sorrel
½ tsp. crushed red pepper flakesShop this recipe
Preheat the Oven & Boil the Pasta
- Preheat the oven to 375°F.
Bring a large pot of water to a boil over high heat. Add a generous pinch or two of kosher or sea salt, then the pasta. Cook to al dente according to the package directions.
Prepare & Combine the Ingredients
Meanwhile, coarsely chop the spinach, placing it at the bottom of a colander set in the sink.
Trim off and discard the rhubarb ends, then cut the stalks into ½-inch pieces.
Trim any tough ends from the asparagus, then cut the spears into 1-inch pieces. Mince the garlic.
Rinse the basil and sorrel. If using leaf basil, roll the leaves and chop into ribbons. Micro basil can be used after washing.
Coarsley chop the sorrel.
Combine the rhubarb, asparagus, garlic, 1 tbsp. olive oil, and season with salt and pepper.
Spread the mixture on a rimmed baking sheet; roast for 6 to 8 minutes or just until fork-tender. (You don’t want the rhubarb to break apart.)
Drain the pasta into the colander, pouring the cooking water over the spinach. Give the colander a good shake, then transfer the wilted spinach and pasta to a serving dish.
Bring It All Together
Add the roasted veggie mixture to the serving dish. Add the basil, sorrel, 1 tbsp. olive, crushed red pepper flakes, and salt and pepper.
Gently toss the whole mixture. Serve warm or at room temperature!