Monday, June 30, 2014

Orecchiette Pasta with Roasted Tomatoes and Asparagus


























This was lunch today....how could something so easy to make be so delicious! If you enjoy pasta, you'll love this recipe. I use orecchiette pasta with roasted vegetables...then mix it with a basil infused olive oil that brings it all together. You get a robust flavor that you will enjoy even more the next day! This is a keeper my friends!

Orecchiette Pasta with Roasted Tomatoes and Asparagus

16 ounce box of orecchiette pasta
a handful grape or cherry tomatoes
one bunch of fresh asparagus
1/4 cup STAR Fine Foods Italian Cuisine Cooking Oil, divided

Preheat oven to 400 degrees. Prepare pasta as directed to al dente. Drain well and set aside. 

Toss the tomatoes lightly with the cooking oil on a sheet pan. Spread them out into one layer and sprinkle generously with salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.


























Break off the tough ends of the asparagus and place them on a baking sheet, drizzle with the cooking olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 20 minutes, until tender but still crisp.




























Toss the roasted tomatoes and asparagus with the pasta and drizzle with additional cooking oil. Sprinkle with fresh basil and parsley if desired.

Note: You can buy this oil at:    Albertsons (So. Cal), select Safeway and Vons stores and online at:  http://bit.ly/ItalianCuisineCookingOil

Photo and recipe are copyrighted and owned by Welcome Home ©2014.


Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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