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Roasted Vegetable Pasta

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
3 servings
Dinner Italian
Roasted Vegetable Pasta
Ingredients
  • 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
Instructions
1
Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, take the asparagus and remove any tough outer layers at its base, cutting it into four-inch long pieces in a diagonal direction.
3
Then, place the asparagus in a large roasting dish along with sliced bell peppers, mushrooms, roasted garlic cloves, and cherry tomatoes. Sprinkle some dried rosemary leaves and oregano over the top of this mixture, followed by a drizzle of olive oil.
4
After that, put the roasting dish in the preheated oven and bake for 15 minutes.
5
While the vegetables are cooking, fill a large pot with salted water and bring it to a rolling boil.
6
Then, add the pasta to the boiling water and cook for 8-10 minutes or until it reaches your desired level of doneness, which should be slightly firm in the center.
7
Next, drain the cooked pasta and toss it with shaved Parmesan cheese, a rich tapenade spread, and the roasted vegetables from the oven.