Hello everyone! May the Fourth be with you!! 😉
It may be May, but here in Connecticut the weather has been rainy and gray. My little garden, however, is thriving — the herbs and seedlings are taking root and beginning to sprout. With more sunshine they’ll only get better. I’m quietly hopeful I might become a decent gardener yet.
Despite the gloomy weather, I had to share this bright, spring-forward recipe. It’s one of my favorites: lemony, garlicky roasted asparagus paired with a fragrant herb pasta. Combining vegetables with pasta gives you the nutrition of the veggies and the satisfying energy of the carbs — a win-win, especially when it tastes this good. The recipe is simple: roast the asparagus with garlic and lemon, cook the pasta, then toss it with olive oil, garlic, dried herbs and lemon juice. Fast, fresh, and ready in about 30 minutes.
The Best Roasted Asparagus + A Lemony Herb Spring Pasta
Ingredients
Roasted Asparagus
- 2 Handfuls Asparagus about 12 oz.
- 4 Large Cloves Garlic minced
- 1 Lemon with the ends reserved, sliced
- About 1/4 Tsp Salt or more to taste
- About 1/4 Tsp Pepper or more to taste
Lemony Herb Pasta
- 12 oz . Gluten-Free Pasta I used rotini pasta
- 4 Small Cloves Garlic minced
- 2-4 Tbsp Extra Virgin Olive Oil
- 1/4 Tsp Salt or more to taste
- Black Pepper to Taste
- 2 Tsp Dried Basil
- 1 Tsp Dried Parsley
- 1/2 Tsp Dried Thyme
- 1/4 Tsp Dried Oregano
- Juice from 1 Lemon
Instructions
Roasted Asparagus
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Preheat the oven to 425°F (220°C).
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Wash the asparagus and trim off the woody ends.
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Arrange the asparagus on a foil-lined baking sheet in neat rows. Sprinkle the minced garlic evenly over the spears and toss gently with a spoon or fork. Squeeze the reserved lemon ends over the asparagus and place the lemon slices on top.
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Season with about 1/4 teaspoon salt and 1/4 teaspoon pepper, or to taste.
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Roast for 15 minutes. Remove from the oven, allow to cool slightly, and set aside.
Lemony Herb Pasta
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While the asparagus roasts, cook the pasta according to the package instructions.
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Drain the pasta and return it to the pot.
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Stir in 2–4 tablespoons olive oil (adjust to your preference), the minced garlic, 1/4 teaspoon salt, black pepper, the dried herbs, and the juice of one lemon. Mix well and taste, adjusting seasonings as needed.
Putting It All Together
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Serve the pasta in bowls and arrange the roasted asparagus on top or alongside.
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Enjoy!
https://wellandfull.com/2016/05/best-roasted-asparagus/
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P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see your photos — I love seeing your versions of my recipes 🙂