Indulge in a delightful culinary experience with this sexy spring pasta with roasted vegetables. This dish combines the vibrant flavors of cherry tomatoes, asparagus, and bell pepper with the comforting texture of pasta. It's a perfect way to celebrate the fresh produce of the season.
If you don't usually stock asparagus or cherry tomatoes at home, you might need to make a trip to the supermarket. These ingredients are essential for achieving the fresh and vibrant flavors that make this dish special. Look for firm, bright green asparagus and plump, juicy cherry tomatoes for the best results.

Ingredients For Sexy Spring Pasta With Roasted Vegetables
Pasta: The base of the dish, providing a comforting and hearty texture.
Cherry tomatoes: Adds a burst of sweetness and juiciness to the pasta.
Asparagus: Brings a fresh, slightly earthy flavor and a tender-crisp texture.
Bell pepper: Contributes a sweet and slightly tangy taste with a bit of crunch.
Olive oil: Used to roast the vegetables, adding richness and depth of flavor.
Salt: Enhances the overall taste of the dish.
Black pepper: Adds a hint of spiciness and complexity.
Garlic powder: Infuses the vegetables with a subtle garlic flavor.
Parmesan cheese: Sprinkled on top for a savory, umami finish.
Technique Tip for This Recipe
When roasting vegetables, make sure to spread them out in a single layer on the baking sheet. This ensures they roast evenly and get that perfect slight char. Overcrowding the baking sheet can cause the vegetables to steam instead of roast, resulting in a less desirable texture.
Suggested Side Dishes
Alternative Ingredients
any type pasta - Substitute with zucchini noodles: For a low-carb and gluten-free option, zucchini noodles offer a fresh and light alternative.
halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a perfect substitute.
cut into 1-inch pieces asparagus - Substitute with green beans: Green beans provide a similar crunch and can be easily cut into 1-inch pieces.
sliced bell pepper - Substitute with zucchini slices: Zucchini slices offer a similar texture and can absorb flavors well.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it great for roasting.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.
black pepper - Substitute with white pepper: White pepper offers a milder heat and can be used in the same quantity.
garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic flavor.
grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the pasta and roasted vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
Transfer the cooled pasta and vegetables into an airtight container. For best results, use a container that fits the amount of food closely to minimize air exposure.
Store the container in the refrigerator. The Sexy Spring Pasta will stay fresh for up to 3-4 days.
If you plan to freeze the pasta, portion it into individual servings. This makes it easier to reheat only what you need.
Place the portions into freezer-safe bags or containers. Squeeze out as much air as possible before sealing to prevent freezer burn.
Label each container with the date to keep track of how long it has been stored. The pasta can be frozen for up to 2 months.
To reheat, thaw the pasta in the refrigerator overnight if frozen. For a quicker option, use the defrost setting on your microwave.
Reheat the pasta in a skillet over medium heat, adding a splash of olive oil or a bit of water to prevent sticking. Stir occasionally until heated through.
Alternatively, you can reheat in the microwave. Place the pasta in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.
Before serving, sprinkle with a bit more grated parmesan cheese to refresh the flavors.
How to Reheat Leftovers
Stovetop Method:
- Heat a large skillet over medium heat.
- Add a splash of olive oil or a small amount of butter to the skillet.
- Add the leftover Sexy Spring Pasta With Roasted Vegetables to the skillet.
- Stir occasionally, allowing the pasta and vegetables to heat evenly.
- If the pasta seems dry, add a tablespoon of water or broth to help rehydrate it.
- Heat for about 5-7 minutes or until thoroughly warmed.
Microwave Method:
- Place the leftover pasta in a microwave-safe dish.
- Add a splash of water or broth to keep the pasta moist.
- Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
- Microwave on high for 1-2 minutes, then stir.
- Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover Sexy Spring Pasta With Roasted Vegetables in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the pasta from drying out.
- Bake for about 15-20 minutes or until the pasta is heated through.
- Remove the foil for the last 5 minutes of baking if you want a slightly crispy top.
Steaming Method:
- Place the leftover pasta in a heatproof bowl that fits inside a steamer basket.
- Add a small amount of water to the bottom of the steamer pot.
- Bring the water to a simmer over medium heat.
- Place the steamer basket with the bowl of pasta over the simmering water.
- Cover and steam for about 5-7 minutes, or until the pasta is heated through, stirring occasionally.
Best Tools for This Recipe
Oven: Used to roast the vegetables at 400°F (200°C) until they are tender and slightly charred.
Baking sheet: A flat surface to spread out the cherry tomatoes, asparagus, and bell pepper for roasting.
Mixing bowl: A large bowl to combine the cooked pasta and roasted vegetables.
Pot: Used to cook the pasta according to the package instructions.
Colander: To drain the pasta after it has been cooked.
Knife: For cutting the asparagus and slicing the bell pepper.
Cutting board: A surface to safely cut the vegetables.
Measuring cups: To measure out the cherry tomatoes, asparagus, and bell pepper.
Measuring spoons: To measure the olive oil, salt, pepper, and garlic powder.
Tongs: To toss the vegetables with olive oil and seasonings on the baking sheet.
Grater: To grate the parmesan cheese.
Serving spoon: To mix the pasta and roasted vegetables together in the mixing bowl.
How to Save Time on Making This Recipe
Pre-chop vegetables: Cut the cherry tomatoes, asparagus, and bell pepper in advance and store them in the fridge.
Use pre-grated cheese: Save time by buying pre-grated parmesan cheese instead of grating it yourself.
Cook pasta ahead: Boil the pasta a day before and store it in an airtight container. Reheat by tossing it in hot water for a minute.
One-pan roasting: Roast all vegetables on a single baking sheet to minimize cleanup time.
Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

Sexy Spring Pasta With Roasted Vegetables
Ingredients
Main Ingredients
- 12 oz Pasta any type
- 2 cups Cherry Tomatoes halved
- 1 cup Asparagus cut into 1-inch pieces
- 1 cup Bell Pepper sliced
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- ¼ cup Parmesan Cheese grated
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the cherry tomatoes, asparagus, and bell pepper with olive oil, salt, pepper, and garlic powder. Spread them out in an even layer.
- Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly charred.
- While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta and roasted vegetables. Toss to mix well.
- Sprinkle with grated Parmesan cheese before serving.
Nutritional Value
Keywords
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