Directions:
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 505.44 Kcal (2116 kJ) | ||
| Calories from fat | 144.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 276.12mg | 12% | |
| Potassium | 432.54mg | 9% | |
| Total Carbs | 73.25g | 24% | |
| Sugars | 7.68g | 31% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 16.08g | 32% | |
| Vitamin C | 85.5mg | 143% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 57.7mg | 321% | |
| Calcium | 127.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 167.72 Kcal (702 kJ) | ||
| Calories from fat | 48.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 25% | |
|---|---|---|---|
| Cholesterol | 2.43mg | 2% | |
| Sodium | 91.63mg | 12% | |
| Potassium | 143.53mg | 9% | |
| Total Carbs | 24.31g | 24% | |
| Sugars | 2.55g | 31% | |
| Dietary Fiber | 2.22g | 27% | |
| Protein | 5.34g | 32% | |
| Vitamin C | 28.4mg | 143% | |
| Vitamin A | 0.7mg | 71% | |
| Iron | 19.2mg | 321% | |
| Calcium | 42.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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