Roasted Veggie Pasta recipe
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Ingredients
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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
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456.5 calories
carbohydrate: 66.7 g
cholesterol: 6.2 mg
fat: 14.6 g
fiber: 6.2 g
protein: 16.8 g
saturatedFat: 3 g
servingSize: -
sodium: 213.1 mg
sugar: 7.1 g
transFat: : -
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.