Name: Roasted Veggie Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Fresh asparagus - ¼ pound; Red bell pepper, sliced - 2; Crimini mushrooms, sliced - ¼ pound; Roasted garlic, chopped - 10 cloves; Tomato, quartered - ½; Chopped fresh rosemary - ½ teaspoon; Chopped fresh oregano - ½ teaspoon; Olive oil - 2 tablespoons; Dry fettuccini noodles - 8 ounces; Grated Parmesan cheese - ¼ cup; Tapenade - 2 tablespoons

Ingredients for - Roasted Veggie Pasta

1. Fresh asparagus ¼ pound

2. Red bell pepper, sliced 2

3. Crimini mushrooms, sliced ¼ pound

4. Roasted garlic, chopped 10 cloves

5. Tomato, quartered ½

6. Chopped fresh rosemary ½ teaspoon

7. Chopped fresh oregano ½ teaspoon

8. Olive oil 2 tablespoons

9. Dry fettuccini noodles 8 ounces

10. Grated Parmesan cheese ¼ cup

11. Tapenade 2 tablespoons

How to cook deliciously - Roasted Veggie Pasta

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

2 . Stage

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 . Stage

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.