Roasted-Asparagus Pasta Primavera

Prep: 10 minutes; Cook: 20 minutes

We streamlined this recipe to focus on three star vegetables instead of a garden variety. Roasting the vegetables intensifies their flavor and also simplifies the preparation and cleanup. Look for precut matchstick carrots in the produce section of your grocery store. A small amount of cream per serving is the ticket to an incredibly rich and tasty, yet healthful, pasta dish.


6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 317
Fat 14.1 g
Satfat 7.8 g
Protein 10.6 g
Carbohydrate 37.5 g
Fiber 3.7 g
Cholesterol 48 mg
Iron 2.8 mg
Sodium 359 mg
Calcium 153 mg


1 1/2 pounds asparagus spears
1 cup matchstick carrots
1/2 medium sweet onion, halved and thinly sliced (about 1 cup)
1 teaspoon bottled minced garlic
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
8 ounces uncooked penne (tube-shaped pasta)
3/4 cup whipping cream
2/3 cup grated fresh Parmesan cheese


1. Preheat oven to 450°.

2. Snap off tough ends of asparagus, and cut asparagus into 1-inch pieces. Combine asparagus and next 3 ingredients in a large roasting pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss gently to coat. Bake at 450° for 15 minutes or until vegetables begin to brown, stirring vegetables after 10 minutes. Add tomatoes, and cook an additional 5 minutes.

3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water.

4. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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