Roasted Veggie Pasta

Name: Roasted Veggie Pasta
Total time: 30 min
Yield: 3 Servings
Ingredients: ¼ pound fresh asparagus; 2 red bell peppers, 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; 2 tablespoons tapenade; 🍝 8 ounces dry fettuccini noodles; 🧀 ¼ cup grated Parmesan cheese

Cost $8, save $12

Source: Recommended by CookPal

30 Min
3 Servings
$8

Roasted Veggie Pasta

Cost $8, save $12

Source: Recommended by CookPal

30 Min
3 Servings
$8

INGREDIENTS

Vegetables
- ¼ pound fresh asparagus
- 2 red bell peppers, sliced
- 🍄 ¼ pound crimini mushrooms, sliced
- 🧄 10 cloves roasted garlic, chopped
- 🍅 ½ tomato, quartered
Herbs & Seasonings
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh oregano
Oils & Sauces
- 2 tablespoons olive oil
- 2 tablespoons tapenade
Grains
- 🍝 8 ounces dry fettuccini noodles
Dairy
- 🧀 ¼ cup grated Parmesan cheese

STEPS

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 and toss with Parmesan cheese, tapenade, and roasted vegetables.

NUTRIENTS

Per 1 serving

🔥

457

Calories

17
Protein
67
Carbs
15
Fats

💡 Roast vegetables until they are caramelized but not overly soft for the best texture.Use whole-grain pasta for added fiber if desired.Leftover roasted vegetables can be stored in the refrigerator and reheated for other meals.For an added twist, try adding a handful of toasted pine nuts or fresh basil before serving.