Roasted Asparagus Pasta Toss
Elevate your weeknight dinner game with this vibrant and flavorful Roasted Asparagus Pasta Toss! Featuring tender, caramelized asparagus roasted to perfection, this dish combines the fresh zest of lemon, the nutty richness of Parmesan, and a hint of garlic for a perfectly balanced bite. Tossed with al dente spaghetti and finished with a sprinkle of fresh parsley, this easy-to-make recipe comes together in just 30 minutes, making it ideal for busy evenings. Customizable with a pinch of red pepper flakes for a touch of heat, this pasta dish is a perfect showcase of seasonal ingredients and a guaranteed crowd-pleaser. Whether served as a light vegetarian main or a stunning side, this recipe is a must-try! Keywords: roasted asparagus pasta, lemon pasta recipe, quick weeknight dinner, vegetarian pasta recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound asparagus
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 large garlic cloves
- 1 medium lemon
- 0.5 cup Parmesan cheese, grated
- 12 ounces spaghetti (or pasta of choice)
- 0.25 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 0.5 cup reserved pasta water
Instructions
Preheat your oven to 425°F (220°C).
Wash and trim the woody ends off the asparagus. Cut into 2-inch pieces.
On a baking sheet, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread into a single layer.
Roast the asparagus in the oven for 10-12 minutes, or until tender and slightly caramelized.
While the asparagus roasts, bring a large pot of salted water to a boil and cook the spaghetti (or pasta of choice) according to package instructions until al dente.
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Zest the lemon and add the zest to the garlic. Juice the lemon and set the juice aside.
Add the cooked pasta to the skillet, along with the roasted asparagus and 1/4 cup of the reserved pasta water. Toss to combine.
Stir in the Parmesan cheese, 2 tablespoons of lemon juice, and crushed red pepper flakes (if using). Add more pasta water, a little at a time, if the mixture seems dry.
Season the pasta with the remaining salt and black pepper to taste.
Remove the skillet from heat and toss in chopped parsley.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4245 mg | 185% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 12.8 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
