| Prep Time | Cook Time |
| 25minutes | 20minutes |
| Prep Time |
| 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 bunch fresh asparagus
- 6 cups cooked bow tie pasta
- 1/4 cup chopped sun dried tomatoes
- 1 lemon zested and juiced
- 2 tbsp butter
- 2 tbsp olive oil
- salt and pepper to taste
- green onion sliced into 4 thick rounds
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Wash and chop the asparagus into one-inch pieces. Toss them with 1 tablespoon of olive oil, salt and pepper, and spread them evenly on a baking sheet.
- Dot the asparagus pieces with the butter. Roast at 400 degrees for 15 minutes. Remove from oven and allow to cool.
- In the meantime, cook the pasta in salted water. Cool the pasta completely by running under cold water.
- Chop the sun dried tomatoes, zest the lemon, and juice it. Chop the green onions, and add all ingredients to a large bowl.
- Toss with the remaining olive oil and the butter from the baking sheet. Season accordingly.
- Pack into air-tight containers and refrigerate. This pasta salad is much better cold than it is at room temperature. You can try adding freshly grated parmesan cheese as well if you prefer a cheesy version of this dish.
- Source: http://www.prettypracticalpantry.com/roasted-asparagus-lemon-butter-pasta-salad/
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