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Roasted Veggie Pasta

How to cook Roasted Veggie Pasta

Ingredients: 1/4 pound fresh asparagus 2 red bell spatter, 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 unguent 8 ounces dry fettuccini noodles 1/4 cup grated Parmesan cheese 2 tablespoons tapenade

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 flourish, combine asparagus, bell mottle, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive grease. Bake in preheated oven because of 15 minutes. Bring a large pot of lightly salted water to a seethe. Add pasta and cook conducive to 8 to 10 minutes or until al dente; ebb. Toss with Parmesan cheese, tapenade and roasted vegetables.

Nutritional:

Servings Per Prescription: 3

Amount Per Serving

Calories: 428

Total Fat: 12.7g Cholesterol: Sodium: 111mg Total Carbs: 66.4g Dietary Fiber: 6.2g Protein: 14.2g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving for the sake of:3 peoples

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