INGREDIENTS
1 large bunch of fresh asparagus, about 14-16 spears
1 whole lemon, zested and juiced
1 box of pasta, cooked, drained, and cooled
½ cup green onions, sliced* 1 cup cherry tomatoes, halved
1/2 cup feta cheese, plus more for garnish* 1/4 cup olive oil* salt and pepper to taste Instructions
INSTRUCTIONS:
Preheat oven to 400 degrees.
Wash and chop the asparagus into one-inch pieces and cut the tomatoes in half. Spread them evenly on a baking sheet. Brush them with 1 tablespoon of olive oil, and salt and pepper to taste. Roast for 15 minutes. Remove from oven and allow to cool.
In the meantime, cook the pasta in salted water. Cool the pasta completely by running under cold water.
Add the cooled pasta, tomatoes and asparagus to a large bowl. Add the green onions, feta cheese, remaining 2 tablespoons olive oil, lemon zest and juice. Toss all of these ingredients together. Season with more salt and pepper if needed.
Pasta can be stored in air-tight containers in the refrigerator for up to three days.