Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::3
Yield::3 servings
Ingredients
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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
Directions
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.