Pasta with Roasted Tomatoes

Pasta with Roasted Tomatoes made with asparagus, broccolini, garlic, shallots and parmesan gently tossed with whole wheat wide noddles for a quick, easy & nutritious week night dinner.

pasta with roasted tomatoes

Pasta with Roasted Tomatoes is a quick and easy recipe that you can whip up in about 2o minutes.  There’s nothing fancy about this recipe although it has all the benefits of a healthy meal .  It has simple ingredients that are fresh and nutritious which makes it a perfect choice when you’re looking to provide your family with a quick and healthy dinner.

How often do you find yourself struggling with dinner ideas?  Better yet, what about those times when you’re not sure what to cook even after having gone grocery shopping.  I’ve experienced that on several occasions and still do from time to time, but I’ve gotten better at being more creative and using what I already have in my kitchen.  Really, it’s about being creative in the kitchen with the most simple ingredients.  In my opinion, those are the recipes that really stand out, are more practical, and are the most memorable.  I think this Pasta with Roasted Tomatoes recipe is a great example of how you can turn simple ingredients into a tasty and nutritious dish that you can feel good about.  In the next section, I’ll simplify the ingredients list even more to ensure that you have all you need.


You’ll need the following ingredients to whip up this easy 20 minute meal:


  • Cherry tomatoes,  grape tomatoes, or cherub tomatoes
  • 2 bunches of asparagus (saute 1 bunch; roast 1 bunch)
  • 2 bunches broccolini (saute 1 bunch; roast 1 bunch)


  • Whole wheat wide pasta noodles or whole grain pasta
  • Pasta noodles should be cooled al dente
  • Any pasta shape will work


  • Fresh parmesan
  • It enhances the flavor of the pasta dish
  • Helps create the base of certain sauces

Pasta Water

I can’t stress enough about the importance of reserving at least 2 cups of pasta water especially for recipes such as this Pasta with Roasted Tomatoes.  This water can be golden for certain pasta dishes as it creates a delicate sauce or can be used to thin out sauces that are thick.

  • It’s infused with starch from the pasta and salt that’s been added to the boiling water
  • It keeps the pasta noodles from drying out when adding the finishing touches to the pasta dish
  • It’s used to create a light sauce
  • It can be used to revive your pasta noodles for later










Other Ideas for Pasta With Roasted Tomatoes

Pasta with Roasted Tomatoes is a delicious quick and easy vegetarian dish; however, you can feel free to top it with your favorite protein.  Some ideas are:

  • Grilled or roasted chicken
  • Grilled or sauteed shrimp
  • Grilled or seared skirt steak

If you’re looking for other quick and easy pasta dishes, don’t forget to check out:

Baked Ziti with Ground Turkey

Skinny Creamy Sun Dried Tomato Shrimp Pasta

Easy Healthy Turkey Bolognese

Creamy Shrimp Asparagus Pasta

White Wine Lemon Garlic Shrimp Pasta




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pasta with roasted tomatoes
Pasta with Roasted Tomatoes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Pasta with Roasted Tomatoes is a simple and quick pasta dish made with plump roasted cherry tomatoes combined with sauteed garlic, shallots, asparagus and broccolini in a delicate sauce.  Here's to the perfect weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: easy pasta dish, pasta with roasted cherry tomatoes, vegetable pasta
Servings: 4 people
Calories: 576 kcal
Author: CookingwithBliss
  • 1 lb whole wheat wide noodles or any shape pasta
  • 2 cups cherry tomatoes
  • 2 bunches asparagus
  • 2 bunches broccolini or broccoli
  • 2 tbsp olive oil
  • 1 tsp salt to taste
  • 2 tsp Italian seasoning
  • 1/4 cup parmesan plus more for garnish
  1. Preheat oven to 415 degrees

  2. Wash and cut cherry tomatoes in half.

    Wash asparagus, remove about 2 inches of the ends and discard, and give remaining asparagus a rough chop

    Wash broccolini and give a rough chop to 1 of the bunches.  Safe other bunch for roasting

  3. Prepare 2 baking sheet pans with parchment paper.  On one baking sheet pan place asparagus in a single layer.  On the other baking sheet pan place the cherry tomatoes and the broccolini in a single layer.  DO NOT OVERCROWD BAKING SHEETS.  Drizzle veggies with olive oil and a pinch of salt.  Roast for 8 -10 minutes.  DO NOT OVERCOOK VEGGIES. ** ROAST TOMATOES UNTIL THEY JUST BEGIN TO BLISTER.**

  4. Boil water and prepare pasta according to packaging for al dente pasta.  Reserve 2 cups of pasta water.  (You may not need to use all 2 cups of reserve water, but it's better to have extra on hand).

  5. In a skillet, add 1 tbsp of olive oil over medium heat.  Add garlic and shallots and saute until fragrant.  Add one bunch of roughly chopped asparagus and 1 bunch of broccolini.  Add a pinch of salt and saute until veggies are nice and vibrant in color.  Do not overcook.  Veggies should be crisp.

  6. Add cooked pasta and 1 cup of pasta water to the skillet.  Give one big stir.  Add grated parmesan cheese and gently toss.  Top with roasted vegetable and Italian seasoning.  Add more grated parmesan and a drizzle of olive oil and gently toss until all ingredients are combined.  season to taste.

  7. Serve immediately.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.


Feel free to saute OR roast all of the asparagus and broccolini.  You do not have to saute AND roast.  I like to do both as I like the vibrant color and crispness of the saute veggies combined with the roasted veggies.

Nutrition Facts
Pasta with Roasted Tomatoes
Amount Per Serving
Calories 576 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 728mg 30%
Potassium 872mg 25%
Total Carbohydrates 103g 34%
Dietary Fiber 6g 24%
Sugars 8g
Protein 27g 54%
Vitamin A 72.6%
Vitamin C 130.4%
Calcium 25.6%
Iron 58.6%
* Percent Daily Values are based on a 2000 calorie diet.

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