Description
A flavorful and vibrant pesto pasta tossed with sun-dried tomatoes and roasted asparagus, perfect for a quick and satisfying vegetarian meal.
Ingredients
Units
Scale
- 12 oz pasta (penne or fusilli)
- 1 cup pesto sauce
- 1 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 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)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the asparagus with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked pasta, pesto sauce, sun-dried tomatoes, and roasted asparagus.
- Toss everything together until well coated and heated through.
- Serve warm, garnished with grated Parmesan if desired.
Notes
- Use gluten-free pasta for a gluten-free version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Try adding grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 5mg