Roasted Veggie Pasta

Roasted Veggie Pasta

Roasted Veggie Pasta

"I'd much rather eat pasta and drink wine than be a size 0."
Sophia Loren
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Italian
Servings 3
Calories 456.5 kcal

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.
Keyword Pasta, Roasted
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