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

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.

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  • 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.

Nutrition Facts

457 calories; protein 16.8g 34% DV; carbohydrates 66.7g 22% DV; fat 14.6g 23% DV; cholesterol 6.2mg 2% DV; sodium 213.1mg 9% DV. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/04/2007
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! Read More
(119)

Most helpful critical review

Rating: 2 stars
05/27/2008
Plain plain plain Read More
(11)
111 Ratings
  • 5 star values: 61
  • 4 star values: 34
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
01/04/2007
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! Read More
(119)
Rating: 4 stars
02/09/2006
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. Read More
(79)
Rating: 5 stars
02/19/2010
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. Read More
(76)
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Rating: 4 stars
10/05/2013
The flavor of the veggies is much more interesting when you roast them on the grill. And basil pesto works really well in lieu of the tapenade. Read More
(33)
Rating: 5 stars
12/21/2010
This recipe is delicious and healthy for those who prefer low cholesterol dishes. I added chopped grilled chicken to boost its appeal. Read More
(22)
Rating: 4 stars
08/30/2007
I love roasted veggies and this was a great way to use them. I did add other veggies too- was great with squash onion asparagus shrooms red pepper and baby carrots. Tapenade I had was a bit sour so will try another brand. Read More
(20)
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Rating: 5 stars
05/21/2012
YUMMMY!!!! I added Fresh basil dry roasted garlic & cooked chicken thigh pieces to this & MY family Raved about it. Read More
(18)
Rating: 5 stars
01/08/2014
My carnivore hubby and I both agreed that is was amazing. I sliced up cauliflower broccolli asparagus tomatoes red peppers onions and summer squash then drizzled the veggies with EVOO and minced garlic before roasting (I agree with the other reviewers - 20 minutes minimum!) I could only find penne pasta in the multi grain version so that's what I cooked. When the noodles were hot I scooped them into a bowl put a dollup of smart balance butter on top then threw the hot veggies on top of that and tossed everything until the butter disappeared. I WILL be making this again. It was wonderful! Read More
(14)
Rating: 5 stars
02/05/2007
I loved this one. Well worth the work. Took me more than 15 minutes to prep though. Read More
(13)
Rating: 2 stars
05/27/2008
Plain plain plain Read More
(11)
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