Roasted Veggie Pasta

See how to make a healthy, rustic Italian-inspired pasta. See more

READY IN 30 mins

Roasted Veggie Pasta

Read Reviews (11)

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

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Footnotes

Tapenade is available in the olive section of most supermarkets. It can easily by omitted, or substituted with any type of chopped olives.

Reviews More Reviews

Most Helpful Positive Review

Jan 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!

—Nick D

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Most Helpful Critical Review

May 27, 2008

Plain, plain, plain

—amandae

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21 Ratings

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Feb 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.

—Adina

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Feb 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.

—Connie

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Aug 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.

—siskothecat

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Dec 21, 2010

This recipe is delicious and healthy for those who prefer low cholesterol dishes. I added chopped grilled chicken to boost its appeal.

—Janet

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Feb 05, 2007

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

—FatDave

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May 21, 2012

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

—WFamily

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Nutrition

Calories
456 kcal
23%

Carbohydrates
66.7 g
22%

Cholesterol
6 mg
2%

Fat
14.6 g
23%

Fiber
6.2 g
25%

Protein
16.8 g
34%

Sodium
213 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Veggie Pasta

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 456
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 23 %
** Saturated Fat 3g 15 %
** Cholesterol 6mg 2 %
Sodium 213mg 9 %
** Potassium 486mg 14 %
Total Carbohydrates 66.7g 22 %
** Dietary Fiber 6.2g 25 %
Protein 16.8g 34 %
** Sugars 7.1g
** Vitamin A 60 %
** Vitamin C 182 %
** Calcium 16 %
** Iron 39 %
** Thiamin 14 %
** Niacin 52 %
** Vitamin B6 31 %
** Magnesium 21 %
** Folate 116 %

* 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.