Roasted Asparagus Lemon Butter Pasta Salad

• Vegetarian

• Produce

  • 1 bunch Asparagus, fresh
  • 1 Green onion
  • 1 Lemon
  • 1/4 cup Sun dried tomatoes

• Pasta & Grains

  • 6 cups Bow-tie pasta, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on prettypracticalpantry.com

Ingredients

• 1 bunch of fresh asparagus
• 6 cups cooked bow tie pasta
• ¼ cup chopped sun dried tomatoes
• 1 lemon, zested and juiced
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Green onion, sliced

Directions

• Wash and chop the asparagus into one-inch pieces. Toss them with 1 tablespoon of olive oil, salt and pepper, and spread them evenly on a baking sheet.
• Dot the asparagus pieces with the butter. Roast at 400 degrees for 15 minutes. Remove from oven and allow to cool.
• In the meantime, cook the pasta in salted water. Cool the pasta completely by running under cold water.
• Chop the sun dried tomatoes, zest the lemon, and juice it. Chop the green onions, and add all ingredients to a large bowl.
• Toss with the remaining olive oil and the butter from the baking sheet. Season accordingly.
• Pack into air-tight containers and refrigerate. This pasta salad is much better cold than it is at room temperature. You can try adding freshly grated parmesan cheese as well if you prefer a cheesy version of this dish.