AuthorMarla MeridithThis Roasted Asparagus & Sun-Dried Tomato Pasta is perfect for any night and it's great for lunch too. Serve hot or chilled for picnics & potlucks.
Cook pasta according to package directions. Drain and set aside
Pre-heat oven to 375 degrees F with the rack in the middle. Lay asparagus on a sheet pan, toss with olive oil, garlic salt, pepper, smoked paprika & hot pepper flakes. Lay in a single layer on the pan. Bake for about 15 minutes convection or 25 minutes traditional oven. They are done when the tips are slightly browned and stalks are cooked through.
Chop the sun-dried tomatoes and reserve some of the oil it’s packed in.Toss pasta with the sun-dried tomatoes and some of the oil. Cut the asparagus into bite-sized pieces. Add that to the pasta as well. Top dish with plenty of Pecorino Romano cheese.
Ingredients
Directions
Cook pasta according to package directions. Drain and set aside
Pre-heat oven to 375 degrees F with the rack in the middle. Lay asparagus on a sheet pan, toss with olive oil, garlic salt, pepper, smoked paprika & hot pepper flakes. Lay in a single layer on the pan. Bake for about 15 minutes convection or 25 minutes traditional oven. They are done when the tips are slightly browned and stalks are cooked through.
Chop the sun-dried tomatoes and reserve some of the oil it’s packed in.Toss pasta with the sun-dried tomatoes and some of the oil. Cut the asparagus into bite-sized pieces. Add that to the pasta as well. Top dish with plenty of Pecorino Romano cheese.
