Italian Recipe ⤑ Roasted Veggie Pasta

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

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

Cooking Directions

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.

Nutrition Facts

• calories456.5
• carbohydrateContent66.7 g
• cholesterolContent6.2 mg
• fatContent14.6 g
• fiberContent6.2 g
• proteinContent16.8 g
• saturatedFatContent3 g
• sodiumContent213.1 mg
• sugarContent7.1 g