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Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil

January 28, 2015

Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil

For as much as we like pasta in this house, I cannot believe the lack of pasta recipes I have shared here! I think it is because so many of our pasta dinners I don’t deem “blog worthy.” It is usually just me throwing together whatever I can find in the fridge and throwing it over some whole wheat noodles with a quick pan sauce.

Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil
While I might not think these recipes are up to par to share on the Internet, they are definitely easy, filling, healthy, and most importantly delicious. Since you can customize it so many different ways, it is always a great meal to appeal to many different members of your family. I think pasta has gotten a bad rap over time (thank God that awful no carb diet seems to be fading away) but it really can be very nutritious. I try to only use whole wheat pasta, unless its a special occasion, and with the addition of fresh veggies, you get a lot of good stuff all in one bowl.
Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil
Our favorite go to pasta meal is one that I shared in the very first week of blogging, this Pasta with Chicken and Broccoli in Oil and Garlic Sauce. It i still our favorite, but sometimes when I forget to take out chicken, I need to find a meatless substitute. By rummaging in our fridge, I found some sad looking asparagus that I had bought for a recipe and never made and also some cherry tomatoes that were on their last leg. Roasting vegetables are a great preparation method for any veggie that has sat a little too long. Roasting brings them back to life and makes them crisp and delicious again.
Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil

Feel free to substitute any veggie you like or to use this sauce over just noodles as a great side dish for steak, chicken, or fish. This sauce is a great base for any recipe. I like to add red pepper flakes to it for a little kick sometimes.

PS. If you tell your kids the asparagus is a green bean, they are more likely to eat it, not that I would ever do that! 🙂

Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil 


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Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil

Ingredients

  • 1 cup asparagus chopped into 1 inch pieces, stems left out
  • 1/2 pint cherry tomatoes halved
  • 1 lb. whole wheat linguini or spaghetti
  • 1/4 cup Italian seasoned breadcrumbs
  • 3 garlic cloves minced
  • 1/3 cup extra virgin olive oil plus more for drizzling
  • salt
  • pepper
  • garlic powder

Instructions

  1. Preheat oven to 425 degrees. Put your chopped asparagus and tomatoes into a cooking sheet and drizzle with olive oil and a generous sprinkle of salt, pepper, and garlic powder. Put in oven and roasted for 15 minutes, or until tomatoes are soft and asparagus is browning on the edges.
  2. Meanwhile, put water on to boil for pasta and then cook as directed to al dente. Cook pasta in heavily salted water, as this adds to the flavor of the dish.
  3. In a small pan, put your breadcrumbs and garlic cloves. Cook over medium heat until fragrant, about 2-3 minutes.  Watch closely so that the garlic does not burn.
  4. Once fragrant, add in 1/3 cup olive oil and reduce heat to low. Let flavors meld while everything else cooks, stirring occasionally.
  5. Once pasta and vegetables are ready, toss everything together, including the olive oil sauce. Taste and then add salt and pepper to taste. You will probably need a generous helping of salt and pepper. Serve immediately with freshly grated Parmesan. Enjoy!!

Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil

 

For more pasta recipes:

One Pot Pasta
One Pot Pasta: A delicious dish full of summertime flavors! And it is on the table in less than 15 minutes!
Chicken and Cheddar Lasagna Bake
Chicken and Cheddar Lasagna Bake
Caramelized Onion and Portobella Pasta
caramelized onion and portabella pasta

 

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Posted by Amanda @ Old House to New Home 4 Comments
Filed Under: Pasta

Comments

  1. Charlotte Andersson says

    January 31, 2015 at 9:03 am

    This looks delicious and quick to make. And it is vegetarian – awesome!
    Thank you for sharing your recipe. Pinned it on The Ultimate Pintrest Party w36.
    /Charlotte – My Green Nook

    Reply
  2. Christopher Karam says

    May 9, 2020 at 1:25 pm

    5 stars
    I loved the roasted asparagus and tomato-based pasta! It was so good, my family really loved it. One thing I noticed that would be really useful for your readers is a nutritional guide or nutrition facts label https://mydietgoal.com/olive-oil to help them see what they’re eating.

    Regardless, thank you again for the fantastic olive oil-based pasta recipe.

    Regards,
    Christopher Karam

    Reply

Trackbacks

  1. Ham and Asparagus Strata - Pretty Providence says:
    March 22, 2017 at 8:03 am

    […] I love it roasted then tossed with tomatoes and served with toasted breadcrumbs in one of our favorite pasta dishes! it is so versatile and I have even throw it shaved onto pizza too! Nothing beats the taste of […]

    Reply
  2. Roasted Corn and Pepper Pasta with Sausage says:
    October 15, 2018 at 11:45 am

    […] Roasted Asparagus and Tomato Pasta with Toasted Breadcrumbs, Garlic, and Olive Oil […]

    Reply

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