Roasted asparagus gives this dish a hint of spring and makes a great side for any entrée.
4 servings
25 minutes to assemble
20 minutes to bake
45 minutes total time
1. | Put a large pot of salted water on to boil. Preheat oven to 450°F. Lightly oil a large rimmed baking sheet. |
2. | Add asparagus, bell pepper, onion, and 1 tablespoon olive oil to a large bowl. Salt and pepper to taste. Toss vegetables until combined and spread on baking sheet. Bake 20 minutes or until tender. Set aside Parmesan and parsley. |
3. | While vegetables are roasting, mix dressing ingredients. In a medium bowl, whisk lemon juice, olive oil, mustard and garlic until combined. Salt and pepper to taste. |
4. | Boil Notta Pasta according to box directions. Drain and quickly rinse. Toss hot pasta with dressing, roasted vegetables, and reserved Parmesan and parsley. Serve warm or room temperature. |