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Fresh Roasted Asparagus and Cherry Tomato Pasta Easy Recipe with Lemon Butter Sauce

fresh roasted asparagus and cherry tomato pasta - featured image
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A vibrant and fresh pasta dish featuring roasted asparagus and cherry tomatoes tossed in a bright, creamy lemon butter sauce. Perfect for a quick, light, and flavorful meal.

Ingredients

Scale
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 punnet cherry tomatoes, whole
  • 8 ounces penne or fusilli pasta (gluten-free pasta if needed)
  • 4 tablespoons unsalted butter, room temperature
  • Juice and zest of 1 fresh lemon
  • 2 cloves garlic, minced
  • 1 ½ tablespoons extra virgin olive oil
  • Salt to taste (about ½ teaspoon)
  • Freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • ¼ cup freshly grated Parmesan cheese (optional)
  • Handful of fresh basil or parsley, roughly chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and pat dry the asparagus, trim woody ends, and cut into 2-inch pieces. Rinse cherry tomatoes and leave whole.
  3. In a bowl, toss asparagus and cherry tomatoes with 1 ½ tablespoons olive oil, salt, black pepper, and optional red pepper flakes.
  4. Spread the veggies in a single layer on a rimmed baking sheet and roast for 12-15 minutes, stirring once halfway through, until asparagus is tender-crisp and tomatoes are blistered.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook 8 ounces of pasta according to package instructions until al dente (about 8-10 minutes). Reserve ½ cup pasta water and drain.
  6. In a large skillet over medium heat, melt 4 tablespoons butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
  7. Stir in lemon juice and zest, then add a pinch of salt and black pepper.
  8. Add drained pasta and roasted vegetables to the skillet. Toss gently to coat. Add reserved pasta water a tablespoon at a time if sauce is too thick, until silky.
  9. Remove from heat and sprinkle with Parmesan cheese and chopped basil or parsley. Toss gently.
  10. Serve immediately with an extra lemon wedge and a crack of black pepper.

Notes

Reserve pasta water to adjust sauce consistency; avoid burning garlic to prevent bitterness; roast veggies at high heat for best flavor and texture; asparagus should remain slightly firm; cherry tomatoes should blister but not burn. For vegan version, substitute butter with olive oil or vegan butter and Parmesan with nutritional yeast or vegan cheese. Gluten-free pasta options include almond flour or chickpea pasta.

Nutrition

Keywords: asparagus pasta, cherry tomato pasta, lemon butter sauce, roasted vegetables, easy pasta recipe, spring pasta, vegetarian pasta

Find it online: https://evabake.com/fresh-roasted-asparagus-and-cherry-tomato-pasta-easy-recipe-with-lemon-butter-sauce/