---
title: Roasted Garlic Herb Penne
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-garlic-herb-penne-5c2a61e7e3f33954af7b8082
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
tags:
  - Spicy
  - Italian
  - Pasta
  - Quick
  - Vegetarian
rating: 4.5
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Nutty parmesan and crispy capers elevate the garlic herb butter sauce
  - theme: Ease
    text: Simple one-pan assembly makes it a quick weeknight favorite
image: "https://images.recipes.furrysalamander.com/roasted-garlic-herb-penne.avif"
---
Bring a #large pot{} of salted water to a boil. Once water is boiling, add @penne pasta{8%oz} and cook, stirring occasionally, until al dente, ~{10%minutes} to ~{12%minutes}. Scoop out and reserve ½ cup pasta cooking water, then drain.

Meanwhile, wash and dry all produce. Drain @capers{1%tbsp} and thoroughly pat dry with paper towels. Trim off and discard woody ends from @asparagus{8%oz}; cut crosswise into 1-inch pieces. Dice @roma tomato{2%unit}. Zest 1 tsp zest from @lemon{1%unit}; quarter lemon.

Heat a large drizzle of @vegetable oil{1%tsp} in a #large pan{} over medium-high heat. Once oil is hot enough that a caper sizzles immediately when added to the pan, add capers and cook, stirring occasionally, until crispy, ~{1%minute} to ~{3%minutes}. Carefully transfer capers to a paper-towel-lined plate.

Heat a drizzle of vegetable oil in same pan over medium-high heat. Add asparagus and a pinch of @chili flakes{½%tsp}. Cook, stirring often, until bright green, ~{2%minutes} to ~{4%minutes}. Add tomato and cook, stirring, until slightly softened, ~{1%minute} to ~{2%minutes}. Season with salt and pepper.

Add penne, @garlic herb butter{2%tbsp}, half the @parmesan cheese{⅓%cup}, and ⅓ cup reserved pasta cooking water to pan. Season with salt and pepper. Stir until thoroughly combined and a loose sauce has formed. -- TIP: If sauce seems dry, stir in remaining cooking water a splash at a time. -- Turn off heat; stir in a squeeze of lemon juice.

Divide pasta between bowls. Sprinkle with remaining parmesan cheese, a drizzle of @olive oil{1%tsp} and as many crispy capers as you like (you may have capers leftover). Garnish with lemon zest and additional chili flakes (to taste). Serve with remaining lemon wedges on the side for squeezing over.