Roasted Veggie Pasta

Name: Roasted Veggie Pasta
Total time: 30
Yield: 3
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

Recipe by Bob McDonald from allrecipes.com

Dinner 30 Mins.

Ingredients

3 servings

•

¼ pound fresh asparagus
•

2 red bell pepper, sliced
•

¼ pound crimini mushrooms, sliced
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10 cloves roasted garlic, chopped
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½ tomato, quartered
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½ teaspoon chopped fresh rosemary

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½ teaspoon chopped fresh oregano
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2 tablespoons olive oil
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8 ounces dry fettuccini noodles
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¼ cup grated Parmesan cheese
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2 tablespoons tapenade

Instructions

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.