Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus
You can never have too many main course recipes, so give Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus a try. This recipe makes 4 servings with 512 calories, 20g of protein, and 24g of fat each. For $2.75 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 628302 foodies and cooks. It is perfect for Easter. A mixture of olive oil, basil pesto, sun dried tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by DAMNDELICIOUS.NET. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is excellent. Similar recipes include Pesto Pasta with Asparagus, Sun-Dried Tomatoes and Arugula, Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, and Pesto Chicken Pasta with Sun-Dried Tomatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 pound asparagus, trimmed
1/2 cup basil pesto
Fried egg, for serving
1/3 cup diced mozzarella cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
8 ounces medium shell pasta
1/3 cup julienned sun dried tomatoes, drained
Equipment:
baking paper
baking sheet
oven
pot
bowl
Cooking instruction summary:
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella. Serve immediately with a fried egg, if desired.
Step by step:
1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Place asparagus in a single layer onto the prepared baking sheet.
3. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
4. Place into oven and roast for 8-12 minutes, or until tender but crisp.
5. Let cool before cutting into 1-inch pieces. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
6. Serve immediately with a fried egg, if desired.
Nutrition Information:
covered percent of daily need
