Roasted Veggies with Pasta

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1/2 pound fresh asparagus
3 red bell pepper, sliced
1/2 pound mushrooms, sliced (your choice)
10 cloves roasted garlic, chopped
1 tomato, cut into large pieces
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry bowtie pasta
1/4 cup grated Parmesan cheese
2 tablespoons tapenade

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.


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