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Ingredients

¼ pound fresh asparagus 2 red bell pepper, sliced ¼ pound crimini mushrooms, sliced 10 cloves roasted garlic, chopped ½ tomato, 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

Nutrition Info

456.5 calories carbohydrate: 66.7 g cholesterol: 6.2 mg fat: 14.6 g fiber: 6.2 g protein: 16.8 g saturatedFat: 3 g servingSize: - sodium: 213.1 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

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.

3 servings

Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.