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asparagus and sundried tomato rotini

Asparagus and Sun-Dried Tomato Rotini

  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 Servings 1x


Asparagus and sun-dried tomato rotini is a simple, healthy 20 minute meal. The springtime flavors are so good! 


  • 1 tbsp olive oil (from sundried tomatoes)
  • 1 bunch of asparagus (ends trimmed and cut into bite sized pieces)
  • 1 onion, thinly sliced
  • ¼ tsp salt
  • ⅓ cup sun-dried tomatoes packed in oil, julinated or minced
  • 4 cloves garlic
  • ½ cup white wine
  • 1 lb whole wheat rotini 
  • ¼ cup reserved pasta water
  • 2 handfuls arugula
  • ¼ cup fresh basil, sliced
  • Freshly ground black pepper
  • Parmesan cheese (optional)
  • Lemon wedges (optional)


  1. Cook the pasta according to the package directions. Make sure to save ¼ cup pasta water before draining.
  2. Heat the olive oil in a large pan over medium heat. Add the onion, asparagus and salt and saute for 5 minutes.
  3. Add the sun-dried tomatoes, garlic and white wine. Cover with a lid and steam for 4-5 minutes.
  4. Add the cooked pasta, ¼ cup reserved pasta water and arugula to the asparagus and onions. Toss to combine. 

  5. Top with freshly sliced basil, freshly ground black pepper and parmesan cheese if desired. Serve with a fresh squeeze of lemon. Enjoy!


  • I like to use sun-dried tomatoes packed in olive oil. Use the olive oil from the jar to saute the onion and asparagus. It has so much flavor!
  • You can use vermouth in place of white wine. 
  • Remember to reserve ¼ cup of pasta water before you drain the pasta!

Keywords: asparagus and sun-dried tomato rotini