Roasted-Asparagus Pasta Primavera

Prep: 10 minutes; Cook: 20 minutesWe 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.

By Elizabeth Taliferro
Recipe by Oxmoor House June 2006

Gallery

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups)
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 450°.

    Advertisement

  • 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.

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

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
317 calories; fat 14.1g; saturated fat 7.8g; protein 10.6g; carbohydrates 37.5g; fiber 3.7g; cholesterol 48mg; iron 2.8mg; sodium 359mg; calcium 153mg.
Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 01/18/2022