Roasted Asparagus & Sun-Dried Tomato Pasta

by Marla on July 11, 2013 · 40 comments

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Roasted Asparagus & Sun-Dried Tomato Pasta | FamilyFreshCooking.com

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 | FamilyFreshCooking.com

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

Roasted Asparagus & Sun-Dried Tomato Pasta | FamilyFreshCooking.com

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 FamilyFreshCooking.com

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.

Enjoy!

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

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

Method

  • 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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