Roasted tomato and asparagus pasta
This amazing roasted tomato and asparagus pasta is the perfect spring and summer lunch or dinner. Perfectly seasonal and suitable for vegetarians and vegans.
Servings 2
Calories 383kcal
Ingredients
- 200 g asparagus
- 200 g cherry tomatoes
- 2 cloves garlic crushed
- 1-2 tablespoons olive oil
- Small handful fresh parsley finely chopped
- Small handful pine nuts
- 150 g dried pasta
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (fan)/220°C/gas mark 7.
- Cut the thick ends of the asparagus off and discard.
- Place 200g asparagus, 200g tomatoes, 2 cloves of crushed garlic and 1-2 tablespoons of olive oil in an ovenproof dish and roast for 15-20 minutes until tender. Stir once.
- Meanwhile bring a large pan of salted water to the boil and add 150g pasta. Cook until al dente, following the packed instructions for cooking time.
- When the pasta is almost done lightly toast the pine nuts in a small frying pan.
- Mix the pasta with the sauce, add some chopped parsley, season with salt and pepper, sprinkle over the pine nuts and serve immediately.
Notes
Nutritional information is approximate and is intended as a guide only.