Best 10 Roasted Asparagus Prosciutto Cherry Tomato Pasta Recipes

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Indulge in a symphony of flavors with our roasted asparagus, prosciutto, cherry tomato pasta, a delightful dish that combines the best of fresh, seasonal ingredients. The tender asparagus, roasted to perfection, pairs harmoniously with crispy prosciutto and juicy cherry tomatoes, creating a vibrant medley of textures. Tossed in a light and flavorful sauce, this pasta dish is a celebration of simplicity and elegance.

Here are our top 10 tried and tested recipes!

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

THE BEST ROASTED ASPARAGUS



The Best Roasted Asparagus image

The perfect roasted asparagus should be lightly browned and tender, yet bright green and crisp. Roasting the spears at a high temperature helps achieve this. We also browned grated Parmesan to make a nutty, crumbly frico topping. Wait until ready to serve to top the vegetables so the crisped cheese stays crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 pound thin asparagus, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1 teaspoon finely grated lemon zest
Juice of 1/4 lemon

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack.
  • Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green.
  • Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine.
  • Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.

ROASTED CHERRY TOMATOES WITH ANGEL HAIR



Roasted Cherry Tomatoes with Angel Hair image

This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!

Provided by It's A New Day

Categories     Main Dish Recipes     Pasta

Time 59m

Yield 2

Number Of Ingredients 8

1 (10 ounce) basket cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon minced garlic
salt and ground black pepper to taste
4 ounces angel hair pasta
3 basil leaves, cut into thin strips, or more to taste
1 dash red pepper flakes
2 tablespoons fresh grated Parmesan cheese, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
  • Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
  • Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 39.8 g, Cholesterol 4.4 mg, Fat 10.6 g, Fiber 4.7 g, Protein 11.2 g, SaturatedFat 1.9 g, Sodium 283.4 mg, Sugar 1.3 g

ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA



Roasted asparagus, pancetta & cherry tomato pasta image

A little asparagus goes a long way in this seasonal supper dish

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta

Time 25m

Number Of Ingredients 7

400g penne
500g bunch asparagus , each spear trimmed and cut into 3 pieces
2 tbsp olive oil
6slices pancetta , snipped into pieces
200g cherry tomatoes , halved
good handful basil leaves
grated parmesan , to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
  • Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.

Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium

ROASTED ASPARAGUS



Roasted Asparagus image

Since asparagus is so abundant here in spring, I like to put it to use with this tasty roasted asparagus recipe. Not only does it come together quickly, but it calls for just a handful of items. We all look forward to this side dish each year. -Vikki Rebholz, West Chester, OH

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 5

4 pounds fresh asparagus, trimmed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sesame seeds, toasted

Steps:

  • Preheat oven to 400°. Arrange asparagus in a single layer in 2 foil-lined 15x10x1-in. baking pans. Drizzle with oil. Sprinkle with salt and pepper. Bake, uncovered, until crisp-tender, 12-15 minutes, turning once. Sprinkle with sesame seeds.

Nutrition Facts : Calories 73 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ASPARAGUS RISOTTO



Roasted Asparagus Risotto image

This recipe's wow factor makes it perfect for special occasions. To save time, the asparagus and prosciutto can be roasting while the rice cooks on the stovetop. They'll be ready to stir into the risotto by the time the rice is done. -Deonna Mazur, Buffalo, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

12 thin slices prosciutto
2 pounds fresh asparagus, cut into 1-inch pieces
5-1/2 to 6 cups reduced-sodium chicken broth
1 shallot, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cups uncooked arborio rice
1/2 cup white wine
1/2 teaspoon pepper
1 cup grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered at 400° until crisp- tender, stirring occasionally, 20-25 minutes., Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus., In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes., Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 962mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES



Roasted balsamic asparagus & cherry tomatoes image

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5

350g asparagus spear , woody ends discarded
330g pack cherry tomato , halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

SUMMER FRESH PASTA WITH TOMATOES AND PROSCIUTTO



Summer Fresh Pasta with Tomatoes and Prosciutto image

A quick, easy, and flavorful fresh pasta dish that showcases the summer's garden bounty! This recipe came about in an effort to use up a few more of those wonderful home-grown tomatoes and fresh basil. Everything was on hand and was easy to throw together. For garlic lovers, the second time I made this dish I used a garlic-infused olive oil; amazing! A crisp green salad is the perfect accompaniment. Enjoy!

Provided by Wyattdogster

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package angel hair pasta
4 tomatoes, seeded and coarsely chopped
½ teaspoon sea salt
¼ teaspoon ground black pepper
⅓ cup extra-virgin olive oil
1 tablespoon olive oil
1 large shallot, thinly sliced
2 cloves garlic cloves, minced
4 ounces thinly sliced prosciutto, cut into thin strips
¼ cup fresh basil leaves, thinly sliced
¼ cup freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook angel hair pasta at a boil until tender but still slightly firm, 4 to 5 minutes. Drain the pasta, reserving 1 cup of the cooking water for later use. Transfer the drained pasta to a large serving bowl.
  • Place tomatoes in a bowl; season with sea salt and black pepper.
  • Pour 1/3 cup extra-virgin olive oil over the tomato mixture and gently toss; set aside.
  • Heat 1 tablespoon olive oil in a small skillet over medium heat.
  • Cook and stir sliced shallot in the hot oil until just becoming translucent, 1 to 2 minutes.
  • Stir garlic into the shallot; continue cooking and stirring 1 minute more. Remove the skillet from heat.
  • Assemble the dish by adding the tomato mixture, the shallot and garlic mixture, and the prosciutto to the pasta; toss to combine. Use the reserved water from cooking the pasta to make it easier to mix.
  • Top the pasta dish with basil and Parmigiano-Reggiano cheese to serve.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 36.1 g, Cholesterol 19.6 mg, Fat 23.3 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 5 g, Sodium 682.6 mg, Sugar 3.5 g

ROASTED ASPARAGUS WITH CHERRY TOMATOES AND GARLIC



Roasted Asparagus with Cherry Tomatoes and Garlic image

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • Preheat oven to 400 degrees.
  • Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
  • Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

Tips:

  • Choose the right asparagus. Look for asparagus spears that are bright green and have tight, closed tips. Avoid spears that are limp or have woody ends.
  • Roast the asparagus properly. To get perfectly roasted asparagus, cook it at a high temperature (425°F) for a short amount of time (10-12 minutes). This will help the asparagus to caramelize and develop a delicious flavor.
  • Don't overcrowd the pan. When roasting the asparagus, make sure to spread it out in a single layer on the baking sheet. This will allow the asparagus to cook evenly and prevent it from steaming.
  • Season the asparagus well. Before roasting, toss the asparagus with olive oil, salt, and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Use fresh ingredients. The fresher the ingredients, the better the pasta will taste. Try to use ripe cherry tomatoes and prosciutto that is not too salty.
  • Cook the pasta al dente. Al dente means "to the tooth" in Italian. It refers to the pasta being cooked until it is tender but still has a slight bite to it. This is the perfect texture for pasta.

Conclusion:

Roasted Asparagus, Prosciutto, and Cherry Tomato Pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table.

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