Roasted Veggie Pasta recipe
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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
Nutrition Info
- 456.5 caloriescarbohydrate: 66.7 gcholesterol: 6.2 mgfat: 14.6 gfiber: 6.2 gprotein: 16.8 gsaturatedFat: 3 gservingSize: -sodium: 213.1 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Veggie Pasta
Directions
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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.