Recipe by Bob McD
"Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
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red bell pepper, sliced
crimini mushrooms, sliced
roasted garlic, chopped
chopped fresh rosemary
chopped fresh oregano
dry fettuccini noodles
grated Parmesan cheese
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!
Plain, plain, plain
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 hand. Subbed crimini for portabella (divine!) Omited tomato Omited tapenade. Added a little sea salt and black pepper. Used bow tie pasta.
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 so will try another brand.
YUMMMY!!!! I added Fresh basil, dry roasted garlic & cooked chicken thigh pieces to this & MY family Raved about it.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Veggie Pasta
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 132
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