Roasted Veggie Pasta

4.3
(112)
75 Reviews
21 Photos

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.

Submitted by Bob McDonald
Published on March 21, 2018
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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

Original recipe (1X) yields 3 servings

  • 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

Directions

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

  2. 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. 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.

363 home cooks made it!

Nutrition Facts (per serving)

457 Calories
15g Fat
67g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 457
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 213mg 9%
Total Carbohydrate 67g 24%
Dietary Fiber 6g 22%
Total Sugars 7g
Protein 17g 34%
Vitamin C 109mg 121%
Calcium 126mg 10%
Iron 4mg 22%
Potassium 486mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.