Roasted Veggie Pasta

Cooking Health Roasted Veggie Pasta

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

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

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1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
2 tbsp olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tbsp tapenade

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
3 people
Category
Health
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