Description
A quick and healthy pesto pasta dish with roasted asparagus and fresh vegetables. Perfect for a nutritious and easy dinner.
Ingredients
Scale
- 8 oz whole wheat pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup basil pesto
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus with 1 tbsp olive oil, salt, and pepper. Roast for 12-15 minutes until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a large bowl, mix pasta, roasted asparagus, cherry tomatoes, and pesto.
- Drizzle with remaining olive oil and toss to combine.
- Top with Parmesan cheese if desired. Serve warm.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: pesto pasta, roasted asparagus, healthy dinner, easy recipe, vegetarian pasta