Roasted Veggie Pasta
by Best Nice Deals Team
Roasted Veggie Pasta
"I'd much rather eat pasta and drink wine than be a size 0."Sophia Loren
Print Recipe
Ingredients
- ¼ pound fresh asparagus
- 2 red bell pepper sliced
- ¼ pound crimini mushrooms sliced
- 10 cloves roasted garlic chopped
- ½ to mato 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
Instructions
- Instructions Checklist
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
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- 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.
Video
NUTRITION
Nutrition Facts
Roasted Veggie Pasta
Serving Size
3 g
Amount per Serving
Calories
456.5
% Daily Value*
Fat
14.6
g
22
%
Saturated Fat
3
g
19
%
Cholesterol
6.2
mg
2
%
Sodium
213.1
mg
9
%
Potassium
485.7
mg
14
%
Carbohydrates
66.7
g
22
%
Fiber
6.2
g
26
%
Sugar
7.1
g
8
%
Protein
16.8
g
34
%
Vitamin A
2977.4
IU
60
%
Vitamin C
109.3
mg
132
%
Calcium
125.6
mg
13
%
Iron
3.9
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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