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Roasted Tomato and Shaved Asparagus Capellini

A very simple summer pasta dish that is good hot or even leftover cold! Roasted tomatoes, shaved asparagus and capellini tossed with lemon juice and olive oil.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 16 Ounces Grape Tomatoes cut in half length-wise
  • 1/2 Cup Extra Virgin Olive Oil divided
  • Salt and Pepper
  • 1/2 Pound Capellini noodles
  • 12 Ounces Trimmed Asparagus
  • Juice and Zest from 1 Lemon
  • Fresh Basil
  • Salt and Pepper to taste

Instructions

  1. Preheat the oven to 375 degrees F. Line a medium baking sheet with foil.
  2. Add tomatoes to the prepared baking sheet. Toss with 1/4 cup olive oil, salt and pepper. Flip all tomatoes to cut side up. Roast tomatoes for 45-50 minutes until golden but not dark. Once roasted keep off to the side for later.
  3. While the tomatoes roast, bring a large pot of water to a boil. Once boiling, salt the water heavily. Crack the capellini noodles in half and add to pot. Cook according to the packages instructions. Drain and set off to the side.
  4. Use a vegetable peeler to shave the asparagus stalks. Do about six shavings per side of the asparagus. Then crack off the tops of the asparagus and add it to a large bowl.
  5. Add the roasted tomatoes and their cooking oil along with the noodles to the large bowl. Toss noodles together with lemon juice, lemon zest, remaining olive oil, salt, pepper, and fresh basil. Taste and add more salt or pepper accordingly.