Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright, summery pasta featuring tender asparagus, sweet cherry tomatoes, and a fresh lemon-dill sauce. This italian-inspired pasta ready in about 45 minutes pairs pasta, cherry tomatoes, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (13 ratings) Prep: 20 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.

Can I substitute ingredients in Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Dill Pasta with Roasted Cherry Tomatoes and Asparagus?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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