Roasted Asparagus and Sun-Dried Tomato Pasta
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Parmesan garlic noodles tossed with roasted asparagus and sundried tomatoes. This roasted asparagus and sundried tomato pasta is healthy, easy to make, and delicious.
Ingredients
Roasted Asparagus
  • ½ pound asparagus
  • 1-2 tablespoons olive oil
Pasta
  • 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
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the pasta warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/03/15/roasted-asparagus-and-sun-dried-tomato-pasta/