How to Make Roasted Veggie Pasta - A Step-by-Step Guide

Roasted veggie pasta is a delicious and wholesome dish that's perfect for any night of the week. This recipe combines the deliciousness of roasted vegetables with the heartiness of pasta, creating a dish that is both satisfying and nutritious. The combination of flavors and textures in this dish is sure to be a hit with the whole family.

One of the best things about this recipe is that it's incredibly versatile. You can use any combination of vegetables that you like, making it a grea...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 3
  • Yield: 3 servings

  • 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.
  • Nutrition

    457 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 6mg
    • Sodium: 213mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 17g
    • Vitamin C: 109mg
    • Calcium: 126mg
    • Iron: 4mg
    • Potassium: 486mg