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


  • 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


  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!!