Spaghetti with Roasted Tomatoes and Asparagus
Classic Chopped Salad
Ingredients
- 1 pint grape tomatoes
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- ½ (16-oz) pkg spaghetti
- ½ cup ricotta cheese
- ½ tsp dried basil
Instructions
- Preheat oven to 450°F. Toss together tomatoes, asparagus, garlic, and oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 10 minutes.
- Cook pasta according to package directions; drain, reserving ½ cup pasta water. Place pasta in a large bowl. Add roasted tomatoes and asparagus; toss.
- Stir together ricotta, basil, ¼ cup pasta water, and desired amount of salt and pepper. Add to pasta; toss. Add remaining pasta water to thin sauce, if desired.
Side Dish Ingredients
- ½ (12-oz) pkg classic salad mix
- 1 Roma tomato, chopped
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl just before serving.
Budget Friendly Meal Plan
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