Roasted Veggie Pasta recipe

3 servings

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

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.