Roasted Veggie Pasta

Roasted Veggie Pasta

45
Bob McD 16

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

30 m servings 456 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

45
  1. 63 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Plain, plain, plain

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 ...

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.

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 h...

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.

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

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...

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

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

Great easy recipe. I added squash and let all the veggies marinade in the rosemary, garlic and oregano overnight. Will definitely make it again