Parmesan garlic noodles tossed with roasted asparagus and sun-dried tomatoes. This roasted asparagus and sun-dried tomato pasta is healthy, easy to make, and delicious.
It’s March 15, which means I turn 28 today!
Last year, I was a little apprehensive about turning 27, but you know what? It turned out to be the best year EVER. So now, I’m looking forward to what 28 will bring.
And I’m super excited because I have tickets to go the San Francisco International Chocolate Salon today. Gourmet chocolate tasting, wine tasting, demos, and book signings. How likely do you think it is that I’m going to be hoarding chocolate home? Highly likely…
Seriously, you don’t have to ask me twice to go. I already know it’s going to be the perfect way to celebrate =)
I’ll be sure to share photos later next week!
Now, I really really wanted to share a dessert recipe to celebrate my birthday, but it just didn’t happen. I’ve been working a lot more, and it’s getting difficult to balance work, blogging, and well, life. So I’m behind in answering comments by A LOT. Sorry! Anyways, last week, I tried making Chocolate Chip Cookies stuffed with Nutella. It did NOT turn out the way I thought it would. I pictured breaking the chocolate chip cookie in half and Nutella oozing out. Instead, I have Nutella oozing out as the cookies baked. And the result looks like this. I didn’t know cookies could spread like that.
Instead I’m sharing with you another amazing pasta dish filled with parmesan, garlic, roasted asparagus, and sundried tomatoes. Pasta noodles with parmesan clinging to every strand, the deliciously aromatic flavor of garlic, and the unique taste of asparagus and sundried tomatoes. Soo good.
I love roasting vegetables. It’s so simple to do and it brings out the best flavors. For this particular recipe, I used the smaller stalks of asparagus. They’re so skinny! But this means that you’ll have to adjust the length of time the asparaguses are in the oven depending on their size. Skinny asparagus should take about 10-15 minutes to be fully cooked. Larger, not so skinny, asparaguses will take a little bit more time, around 15-20 minutes.
All you have to do is wash the asparaguses, dry them, and place them on a baking sheet lined with foil. Lining the baking sheet with foil is completely optional, but I don’t like cleaning up, so I do it that way. Roast the asparagus in the oven at 400F for 10-20 minutes depending on the size of the asparagus stalks.
While the asparagus is roasting, cook about a ½ pound of dry pasta in boiling water until al dente. Then drown drain the pasta, and run them through cold water to prevent them from sticking to each other and from continuing to cook. Set aside the pasta for now.
In a large skillet, add the olive oil and minced garlic cloves over low heat. Allow the olive oil to warm, and cook the minced garlic until they become golden brown and aromatic. Now add the sundried tomatoes and cook them for a minute before tossing in the pasta noodles.
Remove the noodles from heat. Take the asparagus from the oven, and allow them to cool for a few minutes before cutting them into small pieces. Toss the asparagus, parmesan cheese, and salt with the pasta until they are well incorporated.
Serve the pasta warm or cold.
P.S. Don’t you love typos? Changes the whole meaning of the sentence.
P.P.S. Please don’t drown your pasta.
- ½ pound asparagus
- 1-2 tablespoons olive oil
- ½ pound dry pasta
- ¼ cup olive oil
- 10 garlic cloves, minced
- ½ cup sun-dried tomatoes, drained
- ¼ cup grated parmesan cheese
- 1 ½ teaspoons garlic powder, more to taste
- ½ teaspoon salt, more to taste
- Preheat the oven to 400F. Line a baking sheet with foil. Place the asparagus on the baking sheet and drizzle olive oil on top. Roast the asparagus for 10-20 minutes depending on the thickness of the asparagus stalks. Thinner asparagus should be roasted for a shorter amount of time than thicker asparagus.
- While the asparagus is roasting, cook the pasta in a medium sized pot until they become al dente. Remove the pasta from heat, drain the pasta, and run the pasta through cold water to prevent the noodles from continuing to cook and to prevent them from sticking to each other. Set the pasta aside for now.
- Add olive oil and minced garlic to a medium to large sized skillet over low heat. Allow the olive oil to warm up, and cook the minced garlic until they become golden brown. Add the sun-dried tomatoes and the pasta. Toss the ingredients until they well combined.
- Once the asparagus is ready, allow them to cool for a few minutes before cutting them into small pieces. Add the asparagus, grated parmesan cheese, garlic powder, and salt to the pasta. Toss until all the ingredients are well combined.
- Serve the pasta warm or cold.