Description
A flavorful and vibrant pesto pasta dish loaded with sun-dried tomatoes and roasted asparagus, perfect for a satisfying vegetarian meal.
Ingredients
- 12 oz pasta (penne or fusilli)
- 1 cup basil pesto (store-bought or homemade)
- 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1/4 cup pasta water (reserved)
Instructions
- Preheat the oven to 400°F (200°C). Toss the asparagus with olive oil, salt, and pepper, and roast for 15-20 minutes until tender and slightly crispy.
- Cook the pasta according to package instructions. Reserve 1/4 cup of pasta water and then drain.
- In a large skillet over medium heat, sauté the garlic for 1-2 minutes until fragrant.
- Add the sun-dried tomatoes to the skillet and cook for another 2 minutes.
- Add the cooked pasta to the skillet along with the pesto and roasted asparagus. Toss to combine.
- Pour in reserved pasta water to loosen the sauce as needed.
- Sprinkle with Parmesan cheese if using, and serve warm.
Notes
- Use gluten-free pasta if needed for dietary preferences.
- You can substitute asparagus with green beans or zucchini.
- For added protein, stir in grilled chicken or chickpeas.