Pesto Pasta with Asparagus & Sun Dried Tomatoes


Ingredients :

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup basil pesto
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving

Directions :

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  • In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  • Serve immediately with a fried egg, if desired.

Nutritional Information :

Servings Per Container 4
Amount Per Serving
Smartpoints 14
PER SERVING: Calories 464.7,Total Fat 23.1g ,Saturated Fat 4.6g,Sodium 444mg,Total Carbohydrate 52.3g ,Dietary Fiber 5.1g ,Sugars 4.8g,Protein 15.3g

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