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