Caramelized Onion and Roasted Asparagus Pasta
Caramelized onion and roasted asparagus pasta is a delicious take on spring pasta. Bursting with oven roasted caramelized onions and lemon garlic roasted asparagus, this pasta recipe is a flavorful vegetarian meal.
I have a pasta situation to tell you about today.
A glorious pasta situation with lemony, garlicky roasted asparagus and oven roasted caramelized balsamic onions. It’s so good. Like a giant bowl of spring time.
I’m a huge fan of making all kinds of interesting vegetable pasta with roasted veggies. It might be my favorite thing to create in the kitchen. One of my favorites is this roasted broccoli and brussel sprouts pasta. I absolutely adore this summer harvest pasta too.
It’s also pretty mind blowing to me that I’ve never made pasta with any kind of caramelized onions. That sweet, savory taste of caramelized onions is one of my very favorite things. It’s why I ate this French onion chicken every week for months on end.
However, caramelized onions can be kind of high maintenance. They require a ton of babysitting. These roasted caramelized onions are a lot less maintenance than your average caramelized onions. Instead of standing at the stove top and constantly stirring, you can pop these onions in the oven and stir once in awhile. You can’t forget them but you can definitely make other things or read a book or watch some Netflix while they roast. They don’t require your full attention.
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And they come out so golden and soft and delicious. The hint of balsamic brings out the sweetness without making them over the top sweet. It pairs so well with the garlicky lemony asparagus and creates this delicious sauce for the pasta. It’s absolutely like the spoon good.
Tips for Making the Caramelized Onion and Roasted Asparagus Pasta
- Keep a bit of extra melted butter or olive oil on hand for the onions. If you notice the onions browning, drizzle on the extra olive oil or butter to the dry spots.
- Check the onions once every 10 minutes or so, and more towards the end of the cooking time. Stir each time you check to prevent crisp spots.
- When you choose your asparagus, go for thinner asparagus. I find that the thinner stalks tend to have better flavor and texture than thicker, more mature stalks. Also try to choose asparagus that is bright green or slightly purple on the tips. It’ll be fresher.
- I used two sheet pans to make this: one for the onions and one for the asparagus. If you try to fit everything on one, the pan will over crowd and things won’t cook as evenly.
- When you pick pasta for this, pick a thicker cut pasta like linguine over thinner spaghetti or angel hair. It will hold up to the hardiness and richness of the onions better.
Caramelized Onion and Roasted Asparagus Pasta
Ingredients
- For onions
- 4 onions sliced
- 2 tbs butter melted
- 4 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tbs sugar
- 3 cloves garlic pressed
- 1 tsp dried thyme
- salt and pepper to taste
- For the asparagus
- 1 pound of asparagus woody stems removed, cut in fourths
- 3 cloves garlic pressed
- juice of 1 lemon
- 3 tbs olive oil
- salt and pepper to taste
- For Pasta
- 1/2 pound whole wheat linguine
- fresh Parmesan cheese
- fresh parsley
Instructions
- Preheat the oven to 375.
- Slice the onions and put them into a large bowl. Toss with melted butter, olive oil, balsamic vinegar, thyme, salt, pepper, sugar, and pressed garlic.
- Pour onto a large cookie tray lined with foil. Bake in the oven for 40-45 minutes, making sure to toss them regularly. Add more olive oil if you notice any dry or brown spots on the onions.
- After the onions are started, trim the woody ends off the asparagus and quarter them. Toss the asparagus into with olive oil, lemon juice, salt, pepper and garlic. Pour onto a second lined cookie tray. Bake in oven for 8-9 minutes, flipping halfway through.
- While the vegetables roast, cook and drain pasta.
- When vegetables are done, toss with pasta, fresh Parmesan cheese and parsley. Enjoy!
