Roasted Veggie Pasta

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

Recipe «Roasted Veggie Pasta» presented in category Recipes / Health, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author shef would need: 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.

Ingredients:

• 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 

Instructions

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.