Creamy Lemon-Herb Ditalini with Roasted Asparagus & Cherry Tomatoes

Instructions

1. 1Preheat oven to 400°F (200°C). On a large baking sheet, toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Roast for 15-20 minutes, or until asparagus is tender-crisp and tomatoes are slightly burst.
2. 2While the vegetables roast, bring a large pot of generously salted water to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
3. 3In a large skillet or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown or burn.
4. 4Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. 5Remove the skillet from the heat. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
6. 6Add the cooked ditalini pasta to the sauce in the skillet. Toss gently to coat the pasta evenly. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.
7. 7Gently fold in the roasted asparagus, cherry tomatoes, fresh parsley, and chives (or basil).
8. 8Serve immediately in warm bowls, garnished with additional grated Parmesan cheese and a sprinkle of fresh black pepper.

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