Roasted Asparagus Prosciutto Cherry Tomato Pasta
Bright, fresh, and irresistibly savory, Roasted Asparagus Prosciutto Cherry Tomato Pasta is a deliciously simple dish that brings gourmet flair to your weeknight dinner table. Tender roasted asparagus, juicy cherry tomatoes bursting with sweetness, and crispy bites of prosciutto come together in a light garlic-infused olive oil sauce, perfectly tossed with al dente spaghetti or linguine. A finishing touch of grated Parmesan, a squeeze of bright lemon juice, and optional chili flakes give this pasta a vibrant, well-rounded flavor. Ready in just 40 minutes, this pasta dish is the ultimate combination of wholesome roasted vegetables, delicate saltiness from prosciutto, and a touch of zest—ideal for both casual meals and elegant gatherings. Perfect for showcasing seasonal asparagus, this recipe is a must-try for fans of quick, fresh pasta recipes.
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Recipe Information
Ingredients
- 300 grams asparagus spears
- 250 grams cherry tomatoes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams prosciutto
- 3 units garlic cloves
- 400 grams spaghetti or linguine
- 60 grams parmesan cheese, grated
- 0.25 teaspoons red chili flakes (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Trim the woody ends of the asparagus and cut the spears into thirds. Place them on the baking sheet along with the cherry tomatoes.
Drizzle the asparagus and cherry tomatoes with 2 tablespoons of olive oil, season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then toss to coat evenly.
Roast the asparagus and cherry tomatoes for 15-18 minutes, or until the asparagus is tender and slightly caramelized, and the tomatoes are bursting.
While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic cloves, thinly sliced, and sauté for 1-2 minutes until fragrant but not browned.
Tear the prosciutto into bite-sized pieces and add it to the skillet, cooking for 2-3 minutes until slightly crisp.
Add the roasted asparagus and cherry tomatoes to the skillet, along with the red chili flakes (if using), stirring to combine.
Toss the cooked pasta into the skillet, adding the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Stir in the grated parmesan cheese and lemon juice, mixing to coat the pasta evenly. Adjust seasoning with additional salt and pepper if needed.
Divide the pasta among serving plates and garnish with fresh parsley, additional parmesan, and a sprinkle of chili flakes if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 5232 mg | 227% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 12.8 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1830 mg | 39% | |
*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.
