Pasta with Roasted Tomatoes and Asparagus (Gluten-Free) (Edit recipe)

Roast the vegetables

1. On a large sheet pan (line with parchment paper for easy clean up) add the chopped asparagus, tomatoes, sliced onion, chopped garlic.
2. Sprinkle with salt and pepper and drizzle with olive oil, then mix it all together.
3. Roast until the tomatoes are soft and slightly charred and the veggies are tender, about 40 min, stirring halfway through.
4. Once the vegetables are cooked remove from the oven and sprinkle with the juice of half of lemon and the butter. Mix well and add to a large bowl.

Make the pasta

1. Cook pasta to package directions
2. Once pasta is cooked, save 1/4 cup of pasta water.
3. Drain pasta then add to the large bowl with the veggies.
4. Mix it alltogether, if the pasta seems dry add a little of the reserved pasta water.
5. Top with your favorite cheese if desired.