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.
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
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.**
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).
In a skillet, add 1 tablespoon 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.
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.
Serve immediately.
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.