Description
A flavorful and vibrant pesto pasta dish tossed with sun-dried tomatoes and roasted asparagus. Perfect for a light yet satisfying meal.
Ingredients
Units
Scale
- 12 oz pasta (penne or fusilli)
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.
- Meanwhile, cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large bowl, combine the cooked pasta, sun-dried tomatoes, roasted asparagus, and pesto. Toss until well coated. Add reserved pasta water as needed to loosen the sauce.
- Serve warm, garnished with Parmesan cheese and pine nuts if using.
Notes
- Use whole wheat or gluten-free pasta if desired.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
- Can be served cold as a pasta salad.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg