How to Make Roasted Veggie Pasta | Pasta Recipe | Allrecipes.com

Preheat the oven to 350°F.

Roast 10 cloves of garlic on a baking tray for 35 minutes or until soft and fragrant, leaving the skins on.

Trim off the woody bottom stems of 1/4 pound of fresh asparagus and cut diagonally into 4-inch pieces.

Core, seed, and slice 2 red bell peppers.

Slice 1/4 pound of crimini mushrooms.

Quarter 1/2 of a tomato.

Chop 1/2 teaspoon of fresh rosemary and 1/2 teaspoon of fresh oregano.

Once the garlic is roasted, peel and roughly chop it.

Place all the vegetables (asparagus, bell peppers, mushrooms, tomato, and chopped garlic) in a roasting pan.

Mix the rosemary and oregano with 2 tablespoons of olive oil and sprinkle it over the veggies, tossing to coat.

Roast the vegetables in the oven for 15 minutes, stirring once halfway through to ensure even roasting.

While the veggies roast, bring a large pot of lightly salted water to a boil.

Add 8 oz of dry fettuccini noodles and cook for 8 to 10 minutes until al dente.

Drain the pasta well and add it to a serving bowl.

Add the roasted vegetables, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of tapenade to the pasta.

Toss the pasta and vegetables gently with the cheese.

Serve the roasted veggie pasta with garlic bread and salad.

Equipment Needed

Spice Level:

Dietary