Roasted Veggie Pasta

Name: Roasted Veggie Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 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

Rating: 4.32 stars

111 Ratings
74 Reviews
21 Photos

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

By Bob McDonald

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Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

3 servings

Nutrition Info

Directions

Step 1

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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Step 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.
Step 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.

Nutrition Facts

Per Serving:

457 calories; protein 16.8g; carbohydrates 66.7g; fat 14.6g; cholesterol 6.2mg; sodium 213.1mg. Full Nutrition

Reviews (74)

Most helpful positive review

Nick D

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

Helpful

(119)

Most helpful critical review

amandae

05/27/2008

Plain plain plain Read More

Helpful

(11)

111 Ratings

5 star values: 61
4 star values: 34
3 star values: 8
2 star values: 6
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Nick D

01/04/2007

Helpful

(119)

Adina

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

Helpful

(79)

Connie

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

Helpful

(76)

jrwils

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

Helpful

(33)

Janet

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

Helpful

(22)

siskothecat

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

Helpful

(20)

Kris Haynes Weikel

05/21/2012

YUMMMY!!!! I added Fresh basil, dry roasted garlic & cooked chicken thigh pieces to this & MY family Raved about it. Read More

Helpful

(19)

NDABURB

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

Helpful

(14)

FatDave

02/05/2007

I loved this one. Well worth the work. Took me more than 15 minutes to prep though. Read More

Helpful

(13)

amandae

05/27/2008

Plain plain plain Read More

Helpful

(11)

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Back to Roasted Veggie Pasta

All Reviews for Roasted Veggie Pasta

- of Reviews

Roasted Veggie Pasta

Servings Per Recipe: 3
Calories: 456.5

% Daily Value *

protein: 34 %

carbohydrates: 22 %

dietary fiber: 25 %

sugars:

fat: 23 %

saturated fat: 15 %

cholesterol: 2 %

vitamin a iu: 60 %

niacin equivalents: 52 %

vitamin b6: 31 %

vitamin c: 182 %

folate: 52 %

calcium: 13 %

iron: 22 %

magnesium: 21 %

potassium: 14 %

sodium: 9 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.