Roasted Asparagus Pasta has made me fall in love with asparagus all over again.
The rich flavors of butter, garlic, and lemon come together with the earthiness of fresh asparagus to create a dish you will immediately crave again. I have never had leftovers when making this recipe.
Roasted Asparagus Pasta
Angel hair pasta is always such a joy to serve and eat. Maybe it’s just me, but it feels so much fancier than other pasta noodles.
As much as we all enjoy pasta, remember that the star of the show in this Roasted Asparagus Pasta is the asparagus itself. For that reason, it is worth taking the time to select the highest quality produce at the store.
Look for asparagus stalks that are quite springy, showing no visible blemishes. And, check the tips of the spears. They should be tightly closed. Lastly, give it a sniff. If the bunch is past its prime, your nose will know.
If asparagus isn’t for you sweet bell peppers and juicy tomatoes are tossed with angel hair pasta and a sprinkling of Parmesan cheese in this flavorful Bell Pepper Pasta.
Pasta with Roasted Asparagus
You can chop the spears into pieces before roasting, or you can leave them intact. I find that regardless of how I cook them, I usually end up slicing them before I start eating.
When checking the spears, it pays to give them a taste test. Raw asparagus has a grassy taste, but as it cooks, that flavor is eliminated. I prioritize flavor over tenderness in determining whether they are finished.
Pasta and Peas is another combination that is tasty in a cream sauce. Creamy pasta with chunks of savory ham and tender sweet peas come together in less than 30 minutes for this pasta night favorite.
Asparagus Pasta Recipe
- Preheat the oven to 400°F. Spread the asparagus across a large baking sheet and drizzle with oil. Sprinkle with the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with your hands to coat.
- Roast the asparagus for 10-15 minutes, until lightly browned and softened, but still slightly crisp. While the asparagus is roasting, cook the pasta, reserve ½ cup of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
- Transfer the hot cooked pasta back to the pot or to a large mixing bowl. Add the butter and toss to melt. The pasta should be shiny from the butter. Add the cheese and toss again.
- Add about half of the reserved pasta water along with the asparagus, green onions, and parsley. Toss to combine. Drizzle with lemon juice, season with ¼ teaspoon salt and ¼ teaspoon pepper and if the pasta looks dry, add the remaining pasta water.
- Taste the pasta and add additional salt, pepper, or lemon as desired. Serve your roasted asparagus pasta warm.
If you forget to scoop out some pasta water before draining the pasta, don’t panic. Just whisk together ½ cup of water with ⅛ teaspoon of cornstarch.
If you love fresh asparagus as much as we do, you’ll want to try pan roasting it, air frying the spears, and grilling it for the perfect amount of char.
This Honey Glazed Asparagus is an absolutely unforgettable side dish for any meal. The smoky heat of the cayenne melds beautifully into the honey in the glaze.
If you’re fortunate enough to ever have leftover asparagus, try adding it to this bacon frittata. Grab a fork, skip the plate, you are going to be eating this sauteed asparagus with bacon before it gets to the table.
Vegetable Fried Rice is another great side dish filled with so many flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more.
Enjoy a quick weeknight dinner in this irresistible Fresh Tomato Pasta with ripe, juicy tomatoes, garlic, fresh herbs, and a zesty lemon dressing.
Broccoli Pasta with garlic, lemon, and Parmesan cheese is a light, flavorful main dish or a perfect side with grilled chicken or steak.
The bold flavors of ripe, juicy tomatoes marinated in balsamic vinegar with plenty of seasonings make this delightful Tomato Pasta Salad an easy winner.
Who doesn’t love a quick and easy recipe full of creamy ricotta and spinach, tucked into jumbo pasta shells and smothered in marinara sauce?
This garlicky Bacon Pasta includes a generous handful of freshly shredded Parmesan cheese, a squeeze of fresh lemon, and a sprinkling of red pepper flakes as a perfect match to the fresh flavor of asparagus.
Roasted Asparagus Pasta
Ingredients
- 1 pound asparagus cut into 1 inch pieces
- 3 teaspoons olive oil
- 3 garlic cloves minced
- ¾ teaspoon kosher salt divided
- ¼ teaspoon freshly ground black pepper
- 8 ounces angel hair pasta
- ½ cup pasta water reserved
- 2 tablespoons butter
- ¼ cup parmesan cheese freshly grated
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice plus more to taste
- additional salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Spread the asparagus across a large baking sheet and drizzle with oil. Sprinkle with the minced garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with your hands to coat.
- Roast the asparagus for 10-15 minutes, until lightly browned and softened, but still slightly crisp. While the asparagus is roasting, cook the pasta, reserve ½ cup of pasta water before draining the pasta. Set the drained pasta and the reserved water aside.
- Transfer the hot cooked pasta back to the pot or to a large mixing bowl. Add the butter and toss to melt. The pasta should be shiny from the butter. Add the cheese and toss again.
- Add about half of the reserved pasta water along with the asparagus, green onions, and parsley. Toss to combine. Drizzle with lemon juice, season with ¼ teaspoon salt and ¼ teaspoon pepper and if the pasta looks dry, add the remaining pasta water.
- Taste the pasta and add additional salt, pepper, or lemon as desired. Serve warm.
Notes
Nutrition
Barbara N Riley says
Absolutely DELICIOUS! Loved this and will make again and again. So great to have a non-meat dinner that is easy and logical to cook and put together for serving. Easy and delicious- nothing better than that!
Mary says
I’m so glad you like the pasta, Barbara!