Servings
Font
Back
0 from 54 votes

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

A quick and easy dish for those busy weeknights, and it is chockfull of veggies!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 8 ounces medium shell pasta
  • 1 pound asparagus trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup basil pesto
  • ⅓ cup julienned sun dried tomatoes in olive oil drained
  • ⅓ cup diced mozzarella cubes
  • fried egg for serving

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  5. Serve immediately with a fried egg, if desired.