Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus
This Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus has become a weeknight favorite!
With only 25 minutes from start to finish, it’s the perfect balance of quick, healthy, and delicious.
Roasting the asparagus brings out its natural sweetness, while the pesto and sun-dried tomatoes add rich, vibrant flavors.
Toss in some mozzarella for extra creaminess and top it off with a fried egg for a savory finish.
It’s one of those meals that feels fancy but is effortlessly easy to make!
For Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus
- Pasta – Medium shell pasta is ideal for catching all the pesto, but feel free to use any pasta you prefer.
- Asparagus – Fresh asparagus, trimmed and roasted for a tender yet crisp texture.
- Olive Oil – Used for roasting the asparagus and adding flavor.
- Kosher Salt and Black Pepper – For seasoning the pasta and asparagus.
- Basil Pesto – Adds a rich, herby flavor to the pasta.
- Sun-Dried Tomatoes – Gives a tangy, savory kick to the dish.
- Mozzarella – Cubed mozzarella adds creaminess and a cheesy bite.
- Fried Egg (optional) – A fried egg adds an extra layer of richness and flavor to finish the dish.
Pesto Pasta with Sun-Dried Tomatoes and Roasted Asparagus
Ingredients:
- 8 oz medium shell pasta
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
- ½ cup basil pesto
- ⅓ cup sun-dried tomatoes in olive oil, julienned and drained
- ⅓ cup diced mozzarella cubes
- Fried egg (optional, for serving)
Instructions:
- Preheat the oven to 425°F. Lightly grease a baking sheet or spray with non-stick spray.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain well.
- Arrange the asparagus on the prepared baking sheet in a single layer.
- Drizzle with olive oil.
- Season with salt and pepper.
- Toss gently to coat.
- Roast in the oven for 8-12 minutes until tender but crisp.
- Let cool, then chop the asparagus into 1-inch pieces.
- In a large bowl, combine the cooked pasta, roasted asparagus, pesto, sun-dried tomatoes, and mozzarella cubes.
- Toss until evenly mixed.
- Serve the pasta with a fried egg on top, if desired.
Nutrition
Calories: 112 kcal | Carbohydrates: 13g | Protein: 2.75g | Fat: 8.5g | Saturated Fat: 3g | Cholesterol: 19.5mg | Sodium: 163.25mg | Potassium: 142mg | Fiber: 1.25g | Sugar: 2g | Vitamin A: 346 IU | Vitamin C: 2.5mg | Calcium: 15mg | Iron: 0.5mg
- Can I use store-bought pesto instead of homemade?
Sure! Store-bought pesto is a great time-saver and still adds that fresh, basil-packed flavor. Just make sure to choose a high-quality pesto for the best results. You can even customize it to your taste by adding a little extra olive oil or lemon juice.
- How do I keep the pasta from sticking together after draining?
To prevent your pasta from sticking, make sure to toss it with a little olive oil immediately after draining. If you’re making the recipe ahead of time, you can also add a bit of the reserved pasta cooking water to help loosen it up and keep it saucy.
- Can I swap asparagus with another vegetable?
Definitely! If you don’t have asparagus, feel free to swap it with roasted broccoli, zucchini, or even roasted bell peppers. Just make sure the vegetables are cooked until tender, so they blend seamlessly into the dish.
- Can I make this recipe gluten-free?
Yes! Simply use gluten-free pasta instead of regular pasta, and the recipe will be just as delicious. There’s no need to change any other ingredients, so it’s an easy swap!
- How can I make the dish creamier?
To add more creaminess to your dish, you can stir in some heavy cream or a few extra cubes of mozzarella. If you prefer a vegan option, use coconut milk or a dairy-free cheese alternative for the same creamy effect.
