How To Make Roasted Asparagus, Pancetta & Cherry Tomato Pasta
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz pancetta, diced
- 1 pint cherry tomatoes, halved
- 12 oz pasta of your choice
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil, salt, and pepper. Toss to coat evenly. Roast in the oven for 10-12 minutes, or until tender and slightly charred.
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In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and set aside on a paper towel-lined plate.
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Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
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In the same skillet used for the pancetta, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
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Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
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Add the cooked pasta, roasted asparagus, and crispy pancetta to the skillet. Toss until well combined. If the pasta seems dry, add some of the reserved pasta water to loosen it up.
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Remove from heat and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 415kcal
- Total Fat : 18g
- Saturated Fat : 5g
- Cholesterol : 30mg
- Sodium : 350mg
- Total Carbohydrates : 50g
- Dietary Fiber : 6g
- Sugars : 4g
- Protein : 16g
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