Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.
Ingredients
- asparagus: 0.25 pound (fresh)
- red bell pepper: 2 piece (sliced)
- crimini mushrooms: 0.25 pound (sliced)
- roasted garlic: 10 clove (chopped)
- tomato, quartered: 0.5 piece
- fresh rosemary: 0.5 tsp (chopped)
- fresh oregano: 0.5 tsp (chopped)
- olive oil: 2 Tbsp
- ounces dry fettuccini noodles: 8 piece
- Parmesan cheese: 0.25 cup (grated)
- tapenade: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
