Description
A flavorful and vibrant pesto pasta dish tossed with sun-dried tomatoes and roasted asparagus, perfect for a quick and healthy weeknight dinner.
Ingredients
- 12 oz pasta (penne or fusilli)
- 1 cup pesto sauce
- 1/2 cup sun-dried tomatoes, julienned
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, salt, and pepper on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
- Meanwhile, cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
- In a large mixing bowl, combine the cooked pasta, pesto, sun-dried tomatoes, and roasted asparagus. Mix well to coat evenly.
- If needed, add reserved pasta water to loosen the sauce.
- Top with grated Parmesan cheese if desired. Serve warm.
Notes
- Use store-bought or homemade pesto based on preference.
- Can be served warm or chilled for a pasta salad variation.
- Add grilled chicken or shrimp for added protein.