Roasted Tomato and Asparagus Linguine
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $17.50
- Nutrition
- 560 cal · 22g protein
- meatless
- sheet-pan
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain noodles
Roasted Tomato and Asparagus Linguine is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $18 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz linguine
- 20 oz grape tomatoes
- 1 lb asparagus
- 4 oz Parmesan cheese
- ¼ cup pine nuts
- 1 bunch fresh basil
- 4 tbsp butter
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 pinch salt
- 1 pinch pepper
Steps
- Heat the oven to 425°F and put a large pot of salted water on to boil. Snap the ends off the asparagus and cut into 1-inch pieces.
- Spread the tomatoes and asparagus on a sheet pan, toss with the olive oil, salt, and pepper, and roast 15 to 18 minutes until the tomatoes blister and burst.
- Toast the pine nuts in a small dry skillet over medium heat 3 to 4 minutes, shaking often, until golden. Set aside. Grate the Parmesan and tear the basil.
- Cook the dry linguine in the boiling water 9 to 10 minutes until tender. Drain, saving 1 cup of pasta water.
- Return the pasta to the pot over low heat with the butter, balsamic vinegar, roasted vegetables (scrape in all the tomato juices), and 1/2 cup pasta water. Toss until the butter melts into a light sauce, adding more water if needed.
- Stir in most of the Parmesan and basil, season with salt and pepper, and serve topped with the pine nuts and the remaining cheese and basil.
- Picky eaters can have plain linguine with a little butter and Parmesan, with the tomatoes and asparagus on the side.
- Make ahead: roast the tomatoes and asparagus and toast the pine nuts up to a day ahead, then store covered in the fridge and warm the vegetables while the pasta cooks.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 22 g
- Carbohydrates
- 57 g
- Fiber
- 5 g
- Sugar
- 5 g
- Fat
- 26 g
- Saturated fat
- 11 g
- Sodium
- 360 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop