Roasted Veggie Pasta

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 457 Calories

Ingredients

• 2 tablespoons olive oil
• ¼ cup grated Parmesan cheese
• ½ teaspoon chopped fresh oregano
• ½ teaspoon chopped fresh rosemary
• 8 ounces dry fettuccini noodles
• ¼ pound fresh asparagus
• 2 red bell pepper, sliced
• ¼ pound crimini mushrooms, sliced
• 10 cloves roasted garlic, chopped
• ½ tomato, quartered
• 2 tablespoons tapenade

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

Step 2

In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

Step 3

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.