Roasted Veggie Pasta

45 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Bob McD
Recipe by  Bob McD

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

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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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.

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Reviews (45)

Rate This Recipe
Nick D
106

Nick D

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 heartier taste. Overall, two thumbs up! Thanks!

Adina
72

Adina

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.

Connie
70

Connie

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. Subbed crimini for portabella (divine!) Omited tomato Omited tapenade. Added a little sea salt and black pepper. Used bow tie pasta.

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 456 cal
  • 23%
  • Fat
  • 14.6 g
  • 23%
  • Carbs
  • 66.7 g
  • 22%
  • Protein
  • 16.8 g
  • 34%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Greek Pasta Salad with Roasted Vegetables and Feta

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