Pesto Spaghetti with Roasted Asparagus & Cherry Tomatoes

Number of Servings: 8


500g wholewheat spaghetti

190g light pesto sauce

500g asparagus

335g cherry tomatoes

2tbsp olive oil

1/2tsp Italian herb seasoning

1/2tsp ground garlic

1/2tsp ground black pepper

1 Preheat oven to 200C.

2 Cut asparagus into strips, and cherry tomatoes into halves.

3 In a bowl, season asparagus with half of the oil, herb seasoning, ground garlic, and black pepper.  In another bowl, season cherry tomatoes with the remaining half.

4 Spread asparagus on a baking sheet, and cherry tomatoes (cut side up) on another.

5 Roast asparagus for 20 minutes, and cherry tomatoes for 12 minutes.

6 Meanwhile, cook spaghetti according to package instructions.  When cooked, drain and transfer back into saucepan.  Stir in pesto sauce, and roasted veggies.

7 Transfer the delicious Pesto Pasta with Roasted Veggies onto serving plates.  ENJOY!

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