Title: Fusilli with Roasted Tomatoes, Asparagus & Shrimp
Categories: Entree Seafood Lowcal
Yield: 4 Servings

12		Plum tomatoes quartered lengthwise
4	ts	Olive oil
		Fresh ground black pepper
1		Small head garlic
1	lb	Thin asparagus trim & cut 2 in lengths
1	lb	Large shrimp,peel & devein
3/4	lb	Corkscrew pasta-fus/rotini
2	ts	Fresh lemon juice
1	tb	Chopped fresh oregano or 1 t dried
1	tb	Chopped frsh thyme or 1 t dried
		Salt

Set oven rack in lower third of oven. Preheat 450 degrees.

In large roasting pan, toss tomatoes with 2 t olive oil and generous grinding of pepper. Slice top 1/2 in off garlic head & discard. Pull off loose papery skin. Wrap aluminum foil and add to roasting pan. Roast 20 minutes without stirring or until tomatoes wrinkled and begin to brown.

Scatter asparagus & shrimp over tomatoes & roast 10 minutes or until shrimp curled & firm and asparagus tender. Remove garlic, unwrap and cool for 5 minutes. Cover roasting pan to keep warm.

Meanwhile, cook pasta till tender but firm about 8 minutes. While pasta cooking, separate garlic cloves and squeeze out soft pulp. Mash to paste with flat side of knife.

Drain pasta & return to pot. Add 2 T olive oil, garlic, lemon juice, oregano, thyme, salt and pepper & toss to evenly coat pasta. Transfer pasta to roasting pan and toss gently to combine making sure to scrape bits that adhered to bottom. Serve immediately.

528 cal. 8 gm fat, 222 mg chol, 276 mg sodium

Atlanta Journal & Constitution food section 4/29/93. Rodney Grantham

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