Ingredients

The following ingredients have 6 Servings
  • 3/4 pound trimmed asparagus
  • 1 pint grape tomatoes
  • Extra Virgin Olive Oil
  • Sea Salt
  • 1 cup of pesto sauce (I didn't make it, I used what I had on hand which was Classico - Basil Pesto)
  • 1 pound Ronzoni Smart Taste - Penne Rigate
  • Freshly ground black pepper
  • Finely grated Parmesan cheese for garnish (calorie count does not include the cheese)

Instruction

  • Preheat oven to 425 degrees F.
  • On a large baking pan, spread out the asparagus and grape tomatoes.
  • Drizzle everything with extra virgin olive oil and sprinkle with some sea salt, roast for about 10-15 minutes or until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Remove from oven and set aside.
  • Boil a large pot of salted water.
  • Cook pasta as directed on package. Drain, reserving 1 cup of pasta water.
  • Mix together pasta and pesto sauce. Stir in the asparagus. Then gently toss in the tomatoes.
  • If you think you need to add the water to make a thinner pesto sauce, add a little at a time until it's the right consistency.
  • Serve sprinkled with ground black pepper and grated Parmesan if desired.