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Spaghetti Primavera with Roasted Asparagus

Colorful roasted caramelized veggies meets a delicious al dente pasta  garnished with lovely extra virgin olive oil, ricotta salata, and fresh Italian parsley. Vibrant flavors and varied textures makes this dish a delight to the pallet.

Spaghetti Primavera with Roasted Asparagus

Colorful roasted caramelized veggies meets a delicious al dente pasta  garnished with lovely extra virgin olive oil, ricotta salata, and fresh Italian parsley. Vibrant flavors and varied textures makes this dish a delight to the pallet.

Spaghetti Primavera with Roasted Asparagus

Prep Time

20 min

Total Time

40 min

Serves

3–4 people

Print

Ingredients

300 g spaghetti pasta

1 bundle Asparagus washed and cleaned

2 cups multi-colored cherry tomatoes

1 clove garlic

4 cipolline onions

2-3 tbsp. E.V.O. oil

2 sage leaves

1 tsp dried oregano

Crushed sea salt and fresh cracked pepper to taste

 

Garnish:

2 Tbsp fresh chopped Italian parsley

1 handful pistachio crushed

40 g grated ricotta salata

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Fill large pot with water and bring to a boil.
  3. Take asparagus, shave the fibrous part off the surface of the stems and cut off about 2 inches from the bottom.
  4. Toss asparagus into the pot of boiling water and cook for 5 minutes, drain, and set on a large baking sheet.
  5. Cut tomatoes in half, also cut cipolline into quarters. Take garlic, peel and cut in half. Place all on the sheet with the asparagus and dress with olive oil, salt, pepper, oregano, sage. Cook for 15 minutes turning the asparagus half way through.
  6. Get a pot of salted water on boil and place spaghetti in and cook according to the package.
  7. Take the asparagus and cut tips off and cut the stem into about 2 cm lengths. Toss into a pan and add in roasted tomatoes and onion. Make sure to get all those lovely roasting juices into the pan. Drizzle in some olive oil.
  8. Take spaghetti from pot and directly into the pan with the veggies. It does not matter that some of the pasta water goes in. You need that to create the moisture and sauce for the pasta.
  9. Toss well and sprinkle half the parsley in.
  1. Place pasta on a plate. Sprinkle with crushed pistachio, grated ricotta salata, chopped parsley, a pinch of peperoncino (optional), and finish with a nice drizzle of olive oil.
  2. Ready to serve. Buon Appetito!

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