Recipe Details
Recipe provided by AllRecipes.com
Roasted Veggie Pasta
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Makes:3 servings
Ingredients
- ¼ pound fresh asparagus
- 2 red bell pepper, sliced
- ¼ pound crimini mushrooms, sliced
- 10 cloves roasted garlic, chopped
- ½ tomato, quartered
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh oregano
- 2 tablespoons olive oil
- 8 ounces dry fettuccini noodles
- ¼ cup grated Parmesan cheese
- 2 tablespoons tapenade
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Directions
Prep:15 mCook:15 mReady:30 m
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- 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.
- 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.