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Pesto Pasta With Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Yield: 4 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
A quick and easy dish for those busy weeknights, and it is chockfull of veggies!
5 stars (19 ratings)

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

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • 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.