Roasted Asparagus & Sun-Dried Tomato Pasta -

Roasted Asparagus & Sun-Dried Tomato Pasta


Roasted Asparagus & Sun-Dried Tomato Pasta |

Happy Friday! Hope y’all had a great week and are looking forward to an AMAZING weekend.

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. Don’t forget to bookmark this recipe for all those school lunches coming up around bend…

Roasted Asparagus & Sun-Dried Tomato Pasta |

I adore skinny asparagus…especially when it’s roasted.

Roasted Asparagus & Sun-Dried Tomato Pasta |

Pre-heat your oven to 375 degrees F. Lay ’em out on a baking sheet. Toss with olive oil, garlic salt, black pepper & smoked paprika. Add some hot pepper flakes for a little kick.

Bake the heck out of them until you have crispy tips & well cooked stalks.

Roasted Asparagus & Sun-Dried Tomato Pasta

Don’t forget to top this pasta with grated cheese. My favorite is Pecorino Romano for it’s rich, salty & lots o’ bang for the buck flavor.

Honey Bee Martini | Lavender Honey, Lemon & Vodka Cocktail | Recipe on

This dish would be perfect served with my Honey Bee Martini. Picture a dinner outdoors with all these lovely summer flavors!

Roasted Asparagus & Sun-Dried Tomato Pasta

Serve up as a side or a main course.


Roasted Asparagus & Sun-Dried Tomato Pasta

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Roasted Asparagus & Sun-Dried Tomato Pasta


  • 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


  • 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.

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40 Responses to Roasted Asparagus & Sun-Dried Tomato Pasta

  1. Gorgeous roasted veggie pasta salad, Marla! Love that you added roasted skinny asparagus and sundried tomatoes, and topped it with flavorful Pecorino Romano cheese. Nom! Hope you’re having a fabulous Friday. Have a good weekend!

  2. Oh Marla, I love this recipe!!! Since my tastes have changed as I aged and I prefer meatless meals much more now, I am always looking for new meals to make. I’m going to be doing an on-going linky party come fall for meatless Mondays and I hope you will participate with some of your great dishes, like this one!!

  3. This pasta is amazing Marla! Mom has brought some asparagus from her yard and I was looking for a recipe to use them.I know what to make with them now. They are even thinner than yours, hope they will be good when roasted. Thanks!

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