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Recipe: Roasted Asparagus & Sun-Dried Tomato Pasta

Authoradmin
DifficultyBeginner

This 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.

Yields1 Serving
Prep Time5 minsCook Time20 minsTotal Time25 mins
 6 ounces (170 grams) Whole Grain Pasta of Gluten Free Pasta
 1 bunch skinny Asparagus (about 1 pound), clean & remove tough bottoms
 Olive Oil
 Garlic Salt
 Black Pepper
 Smoked Paprika
 Hot Pepper Flakes
 4 ounces (113 grams) Sun-Dried Tomatoes in oil
 Pecorino Romano cheese, grated
1

Cook pasta according to package directions. Drain and set aside

2

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.

3

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

 6 ounces (170 grams) Whole Grain Pasta of Gluten Free Pasta
 1 bunch skinny Asparagus (about 1 pound), clean & remove tough bottoms
 Olive Oil
 Garlic Salt
 Black Pepper
 Smoked Paprika
 Hot Pepper Flakes
 4 ounces (113 grams) Sun-Dried Tomatoes in oil
 Pecorino Romano cheese, grated

Directions

1

Cook pasta according to package directions. Drain and set aside

2

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.

3

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.

Recipe: Roasted Asparagus & Sun-Dried Tomato Pasta

~ Marla Meridith

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