 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta. Ingredients:
1/4 pound fresh asparagus |
2 red bell pepper, sliced |
1/4 pound crimini mushrooms, sliced |
10 cloves roasted garlic, chopped |
1/2 tomato, quartered |
1/2 teaspoon chopped fresh rosemary |
1/2 teaspoon chopped fresh oregano |
2 tablespoons olive oil |
8 ounces dry fettuccini noodles |
1/4 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.
|
|