Roasted Asparagus Pasta

Roasted Asparagus Pasta

Carol Kicinski
Prep Time 10 mins
Cook Time 20 mins
Servings 2


  • 0.5 pound asparagus woody ends trimmed
  • Olive oil
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 6 ounces Sam Mills gluten free corn and rice penne
  • 1 tablespoons butter
  • 0.5 shallot cut in half and thinly sliced
  • 1 garlic cloves minced
  • 0.25 cup Parmesan cheese plus more for serving
  • .25oz chopped chives


  • Preheat the oven to 400 degrees. Place the asparagus on a sheet pan and drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt and ½ teaspoon pepper. Toss to coat and roast for 10 minutes. Cut into 1- to 2-inch pieces.
  • Meanwhile, bring a large pot of heavily salted water to a boil. Add the penne and cook according to the package directions. Drain, reserving about 1 cup of the pasta cooking water.
  • In a large skillet, melt the butter over medium heat. Add the shallot and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic and cook for 30 seconds, stirring. Add the pasta, asparagus, and Parmesan cheese plus ½ cup of the reserved pasta cooking water. Stir until the cheese has melted. If the pasta seems too dry, add a little more of the pasta cooking water. Stir in the chives. Taste and add salt and pepper, to taste.
  • Serve with more Parmesan cheese and a drizzle of olive oil, if desired.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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