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:

1. Preheat the oven to 425°F. Lightly grease a baking sheet or spray with non-stick spray.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain well.
3. 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.
4. In a large bowl, combine the cooked pasta, roasted asparagus, pesto, sun-dried tomatoes, and mozzarella cubes.
   • Toss until evenly mixed.
5. Serve the pasta with a fried egg on top, if desired.

Nutrition