Pasta with Roasted Asparagus and Tomatoes
A light spring dish, this pasta with roasted asparagus and tomatoes is perfect for when asparagus comes into season.
This is the perfect springtime dish. Using fresh tender asparagus and cherry tomatoes, roasted to enhance the sweetness of both. After roasting they are drizzled with some lemon juice and a pat of butter, then combined with any short cut pasta you have in your pantry such as ziti, penne, fusilli. A good sprinkling of your favorite cheese is optional but highly recommended.
Fresh Ingredients
Asparagus-Use thin stalks of asparagus if you can find them as they will be more tender. Cut them into bite size pieces before roasting.
Cherry Tomatoes-Any type of cherry tomato will work here. If you can find Sugar or Flavor bomb tomatoes (Wegmans carries them) or any sweeter cherry tomato use that.
Short Cut Pasta-Use your favorite short cut pasta, penne, rigatoni, fusilli, etc. Gluten-free pasta works great in this dish.
Lemon Juice-Lemon juice helps to enhance the flavors of the roasted vegetables. You can omit if you don’t have any lemons in your pantry.
Butter-A bit of butter helps make the roasted vegetables more creamy and helps to create a bit of a sauce for your pasta. You can use non-dairy butter instead and if you don’t want to add any at all that’s ok to.
Cheese (Optional)-A good sprinkling of parmesan, Pecorino Romano, or ricotta salata are some of my favorite toppings.
Pasta with Roasted Tomatoes and Asparagus (Gluten-Free)
Materials
- 1 lb Asparagus, ends trimmed and cut into pieces
- 24 oz Cherry Tomatoes
- 1 Shallot or small onion, sliced
- 2-3 Garlic cloves, chopped
- 1 lb Pasta (short cut ie. penne, rigatoni, fusilli etc) Gluten-Free if needed
- Juice of half of a lemon
- 2 tbsp Butter Optional
- Salt & Pepper to taste
- Parmesan Cheese Optional
Instructions
- Pre-heat oven to 400°F.
- Bring a large pot of salted water to boil.
Roast the Vegetables
- On a large sheet pan (line with parchment paper for easy clean up) add the chopped asparagus, tomatoes, sliced onion, chopped garlic. Sprinkle with salt and pepper and drizzle with olive oil. Mix it all together. Roast until tomatoes are soft and slightly charred and the veggies are tender, about 40 min, stirring halfway through.
- Once cooked remove from the oven and sprinkle with juice of half of lemon and the butter. Mix well and add to a large bowl.
Make the Pasta
- Cook pasta to package directions
- Once pasta is cooked, save 1/4 cup of pasta water.
- Drain pasta then add to the large bowl with the veggies. Mix together, if the pasta seems dry add a little of the reserved pasta water.
- Top with your favorite cheese if desired.
Notes
Nutrition
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