Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus

Name: Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces, penne pasta; 1 pint, halved cherry tomatoes; 1 bunch, trimmed and cut into 2-inch pieces asparagus; 1, zested and juiced lemon; 3 tablespoons, finely chopped fresh dill; 3 tablespoons olive oil; 2 cloves, minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons, toasted pine nuts

Bright, summery pasta featuring tender asparagus, sweet cherry tomatoes, and a fresh lemon-dill sauce.

Cuisine: Italian

Category: Pasta

Prep: 20 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

12 ounces, penne pasta
1 pint, halved cherry tomatoes
1 bunch, trimmed and cut into 2-inch pieces asparagus
1, zested and juiced lemon
3 tablespoons, finely chopped fresh dill
3 tablespoons olive oil
2 cloves, minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons, toasted pine nuts

Instructions

Step 1: Preheat oven to 400°F (200°C). Toss cherry tomatoes and asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 15 minutes until tomatoes burst and asparagus is tender-crisp.
Step 2: Meanwhile, cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
Step 3: While pasta cooks, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant, then stir in lemon zest, lemon juice, 2 tablespoons dill, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add drained pasta and 1/4 cup reserved pasta water, tossing until sauce coats strands. Stir in roasted vegetables and remaining 1 tablespoon dill. Serve topped with toasted pine nuts.