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.

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 317
  • Fat: 14.1g
  • Saturated fat: 7.8g
  • Protein: 10.6g
  • Carbohydrate: 37.5g
  • Fiber: 3.7g
  • Cholesterol: 48mg
  • Iron: 2.8mg
  • Sodium: 359mg
  • Calcium: 153mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1/3 cup pasta water.
  4. 4. Combine vegetables, pasta, reserved 1/3 cup pasta water, and whipping cream; toss gently to coat. Sprinkle with cheese. Serve immediately.
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