Description
This pesto pasta with sun-dried tomatoes and roasted asparagus is a simple yet bold-flavored dish that’s perfect for busy weeknights. Earthy roasted asparagus, sweet sun-dried tomatoes, and herbaceous pesto coat tender pasta for a vibrant, satisfying vegetarian meal.
Ingredients
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12 oz pasta (penne, rotini, or your favorite shape)
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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1 tablespoon olive oil
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Salt and pepper, to taste
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1/2 cup sun-dried tomatoes (in oil), drained and chopped
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1/2 cup prepared basil pesto (store-bought or homemade)
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1/4 cup grated Parmesan cheese (plus more for serving)
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Juice of 1/2 lemon (optional, for brightness)
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Optional: chopped fresh basil for garnish
Instructions
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Preheat oven to 400°F (200°C).
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Spread asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12–15 minutes, until tender and slightly golden.
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While asparagus roasts, cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
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In a large mixing bowl, combine cooked pasta, sun-dried tomatoes, pesto, and roasted asparagus.
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Add Parmesan cheese and a splash of reserved pasta water, tossing everything together until evenly coated.
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Squeeze lemon juice over the top (if using), and season with salt and pepper to taste.
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Serve warm or at room temperature, topped with extra Parmesan and fresh basil if desired.
Notes
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Use whole wheat or gluten-free pasta if preferred.
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Add grilled chicken or shrimp for extra protein.
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This pasta also tastes great cold for lunch the next day.