Blood Orange Roasted Tomato & Asparagus Pasta with Walnuts

Long name, I know. But this is packed full of flavor and yummy goodness. It was so good we didn't even have to coax Merritt to eat his vegetables!

1 pint Cherry Tomatoes, quartered
1 pound Asparagus, trimmed and cut into 1" pieces
2 tbsp Extra Virgin Olive Oil
1 tbsp Italian Seasoning
Juice of 1 medium Blood Orange
Zest of 1/2 Blood Orange
Juice of 1/2 small Lemon
Zest of 1/2 Lemon
1 tsp Cane Juice Sugar
Splash of White Balsamic Vinegar
1/4 cup Walnut pieces, toasted
1 pound Whole Wheat Pasta
Salt and Pepper to taste
Nutritional Yeast, optional

Preheat oven to 425. Spray cookie sheet with cooking spray. In a large bowl whisk 1 tbsp olive oil and Italian seasoning. Drop in asparagus and tomatoes. Stir gently until coated. Transfer to baking sheet in single layer. Roast for 15-20 minutes in oven, or until tomatoes start to wilt and the edges begin to char.

Boil pasta according to directions in salted water. Reserve 1/4 cup pasta water.

While pasta is boiling... using a medium sauce pan over low heat combine juices and zest of the blood orange and lemon, sugar, white balsamic vinegar and remaining 1 tbsp of olive oil. Whisk until combined. Bring to a simmer and add 1/4 cup of reserved pasta water. Salt and pepper to taste. Simmer over low heat 5 minutes to reduce the sauce to a bubbly consistency.

Ideally, your pasta will be done cooking at the same time that your sauce has become bubbly and you are about to take the tomatoes and asparagus out of the oven. You might have to do it a couple times before you get it down to that science.


Transfer pasta, walnuts and roasted vegetables to a large serving dish. Pour blood orange sauce over top. Using tongs, toss until sauce has reached every little nook and cranny of the dish. Serve warm. Top with nutritional yeast if desired. Enjoy!