Roasted Veggie Pasta

Ingredients

• Servings: 3
• 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 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh oregano
• 2 tablespoons olive oil
• 8 ounces dry fettuccini noodles
• 1/4 cup grated parmesan cheese
• 2 tablespoons tapenade

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.