Pasta with Roasted Tomatoes and Asparagus (Gluten-Free)
Roasted asparagus and cherry tomatoes tossed with a bit of lemon and butter to make a simple sauce for pasta.
Ingredients
- 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
This pasta dish is a bit more on the dry side, so adding just a bit of water is optional.
Nutrition
Serving: 1ServingCalories: 531kcalCarbohydrates: 97gProtein: 19gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 74mgPotassium: 881mgFiber: 7gSugar: 10gVitamin A: 1864IUVitamin C: 46mgCalcium: 76mgIron: 5mg
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