How To Cook
Skip to content
Buttery Fettuccine with Roasted Cherry Tomatoes and Asparagus
Quick, flavourful, and irresistibly delicious – your dinner just got a gourmet upgrade!
1 bunch of asparagus
1 punnet of cherry tomatoes
1/2 pack (250g) Pasta Vera Fettuccine
1 tablespoon olive oil
Approximately 1/2 cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper
Preheat your oven to 180°C.
Snap off the tough ends of the asparagus and place them in a baking dish along with the cherry tomatoes. Drizzle olive oil over them and sprinkle with salt, pepper, and grated Parmesan.
Bake in the preheated oven for approximately 15 minutes or until the asparagus have softened a bit and are golden brown.
While the vegetables are roasting, cook the Fettuccine according to the instructions on the packet in boiling salted water.
Drain the cooked pasta and immediately add the butter, tossing to coat the pasta evenly.
Plate the buttery Fettuccine and top it with the roasted asparagus and tomatoes.
Spinach & Mushroom Tortellini Bake
View All Recipes
1/2 Musgrove Close, Wigram, Christchurch 8042