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Roasted Tomato and Asparagus Pasta


  • 8 Ounces cooked pasta
  • 1 Pound asparagus trimmed and cut into 3 pieces
  • 4 Tbsp olive oil
  • ½ Pound cherry tomatoes halved
  • 1 Cup baby spinach
  • Salt and pepper to taste
  • 1 Clove garlic minced
  • 2 Cups tomato sauce
  • ½ Cup parmesan cheese + more for sprinkling


  • Preheat the oven to 350 degrees. In a sheet pan toss the asparagus, olive oil, cherry tomatoes, salt and pepper and garlic.
  • Roast for 15 minutes (you can do this while the pasta is cooking). Remove from the oven.
  • In a skillet over medium-high heat mix the tomato sauce with the parmesan cheese. Pour the olive oil that’s left in the roasting pan.
  • Add the pasta and the baby spinach and cook for 3 minutes.
  • Remove from fire. Serve.
  • Top with asparagus and cherry tomatoes and sprinkle with parmesan cheese.