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Ambassador [Associate]
Ambassador [Associate]
  • 575 calories
  • 35 min
  • 4 servings


  • 1 small bunch asparagus
  • 1 small pkg fresh basil
  • 2 pints grape tomatoes
  • 10 oz linguine pasta
  • 4 oz Parmesan cheese
  • ¼ cup pine nuts
  • balsamic vinegar
  • black pepper
  • butter, unsalted
  • salt


  1. Preheat oven to 400°F.
  2. Wash and dry the fresh produce.
    • 2 pints grape tomatoes
    • 1 small bunch asparagus
    • 1 small pkg fresh basil
  3. Place tomatoes in a large baking dish and arrange in a single layer. Cut butter into small pieces and dot over the tomatoes. Drizzle with vinegar and season with salt and pepper.
    • ¼ cup butter, unsalted
    • 1 tsp balsamic vinegar
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Place baking dish in the oven and roast, tossing halfway through, until tomatoes begin to burst, about 20 minutes.
  5. Meanwhile, fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until almost done, about 6 minutes.
    • 2 tsp salt
    • 10 oz linguine pasta
  6. While the pasta is cooking, snap or cut off the woody ends of the asparagus. Cut into 1-inch pieces and set aside.
  7. Finely grate Parmesan and set aside.
    • 4 oz Parmesan cheese
  8. Add asparagus to the pot with the pasta and continue to cook until pasta reaches desired firmness and asparagus is tender, about 3 minutes. Drain pasta and asparagus in a colander, reserving 1 cup of pasta cooking water. (Reserve pot for later use.)
  9. Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
  10. Return the pot to low heat. Add roasted tomatoes, drained pasta, and asparagus; cook, stirring occasionally, until tomatoes coat the pasta, 3-4 minutes.
  11. Add Parmesan to the pot and stir until melted.
  12. Add reserved pasta water, a few tablespoons at a time, if necessary, to reach a saucy consistency.
  13. To serve, divide pasta between bowls, top with pine nuts, and enjoy!
    • ¼ cup pine nuts

Nutrition per Serving

Net Carbs


  • baking dish
  • chef's knife
  • colander
  • cutting board
  • grater
  • large pot
  • measuring cups
  • measuring spoons
  • oven mitts
  • stirring spoon
  • tongs