Roasted Veggie Pasta

Ingredients

• 1/4 pound fresh asparagus
• 2 red bell pepper, sliced
• 1/4 pound crimini mushrooms, sliced
• 10 cloves roasted garlic, chopped
• 1/2 tomato, quartered
• 1/2 teaspoon chopped fresh rosemary

• 1/2 teaspoon chopped fresh oregano
• 2 tablespoons olive oil
• 8 ounces dry fettuccini noodles
• 1/4 cup grated Parmesan cheese
• 2 tablespoons tapenade

Directions

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

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