Roasted Asparagus and Red Bell Pepper Pasta Salad
This delicious one-skillet meal uses seasonal asparagus and sweet bell peppers. Quick, easy to put together, and it's also packed with goodness. An ideal dinner on a busy week day.
tough ends snapped or chopped, cut into 2-inch pieces
salt and black pepper
or bow-tie, preferably whole wheat
roasted red bell peppers
drained, and cut into stirps
olive oil, extra-virgin
plus 1/2 teaspoon lemon zest
plus more to serve
Preheat the oven to 425 degrees F.
Place the asparagus onto a large rimmed baking sheet.
Drizzle olive oil over the asparagus, sprinkle some salt and black pepper to taste.
Toss until well coated. Bake in the oven for about 8 minutes or until the asparagus is fork-tender.
Remove from the oven and set aside.
Meanwhile bring a large pot of salted water to a boil.
Cook the pasta for about 10 minutes or until desired consistency.
Drain the pasta and reserve 1 cup of pasta water.
Return the pasta to the pot, add the cooked asparagus and roasted bell pepper into the pot.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, garlic, and ½ cup parmesan cheese until well blended.
Season to taste with salt and black pepper.
Pour the dressing over the pasta and veggies, add the mint and parsley, and gently toss until well coated and combined.
Serve and top with more Parmesan cheese.