Description
A vibrant dish combining asparagus, roasted cherry tomatoes, and basil pesto, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta of your choice
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until soft and slightly caramelized.
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- In the last 3 minutes of the pasta cooking, add the asparagus to the boiling water.
- Drain the pasta and asparagus and return them to the pot.
- Add the pesto sauce and mix until well coated.
- Plate the pasta, top it with roasted tomatoes, and sprinkle with Parmesan cheese if desired.
Notes
For a vegan version, use plant-based pesto and skip the cheese. Try substituting half of the pasta with spiralized zucchini for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg