Roasted Asparagus Pasta

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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.

Pasta with roasted asparagus in oval serving dish

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.

Asaparagus Pasta in white dish with flowered napkin

Pasta with 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.

roasted asaparagus and pasta in skillet

Asparagus Pasta Recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste the pasta and add additional salt, pepper, or lemon as desired. Serve 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.

close up of pasta with asparagus

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.

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.

Asaparagus Pasta in white dish with flowered napkin

Roasted Asparagus Pasta

Roasted Asparagus Pasta with butter, garlic, and lemon creates an unforgettable dish you will immediately crave again.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4 servings

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

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.

Nutrition

Calories: 341kcal · Carbohydrates: 49g · Protein: 12g · Fat: 11g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 1g · Cholesterol: 19mg · Sodium: 590mg · Potassium: 399mg · Fiber: 4g · Sugar: 4g · Vitamin A: 1280IU · Vitamin C: 13mg · Calcium: 125mg · Iron: 3mg
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Roasted Asparagus Pasta in white dish

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