Name: Roasted Veggie Pasta
Ingredients: 0.25 pound fresh asparagus; 2 red bell pepper, sliced; 0.25 pound crimini mushrooms, sliced; 10 cloves roasted garlic, chopped; 0.5 tomato, quartered; 0.5 teaspoon chopped fresh rosemary; 0.5 teaspoon chopped fresh oregano; 2 tablespoons olive oil; 8 ounces dry fettuccini noodles; 0.25 cup grated Parmesan cheese; 2 tablespoons tapenade

Ingredients

0.25 pound fresh asparagus
2 red bell pepper, sliced
0.25 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
0.5 tomato, quartered
0.5 teaspoon chopped fresh rosemary
0.5 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
0.25 cup grated Parmesan cheese
2 tablespoons tapenade

Steps

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.