Roasted Veggie Pasta11 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.” - by Bob McD
Original recipe yields 3 servings
- 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.
Amount Per Serving (3 total)
- 456 cal
- 14.6 g
- 66.7 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This is a very good main dish that doesnt include meat, but a whole lot of flavor. I found that baking it at a higher temp, 375, and for a little longer, 20 minutes total, you can really get a more h..." See moreeartier taste. Overall, two thumbs up! Thanks!"
"I thought the flavor was great a bit too much red pepper next time I will add Zuchini and yellow squash in place of some of the red pepper...." See more"
"If you love veggie's (esp. roasted), this is divine! Beautiful, tasty, healthy. I made enough to last for two more lunches, and I'm so glad. Of course I modified according to what I had on hand. S..." See moreubbed crimini for portabella (divine!) Omited tomato Omited tapenade. Added a little sea salt and black pepper. Used bow tie pasta."
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