Ingredients

• 0.25 pounds fresh asparagus
• 2 reds bell pepper , sliced
• 0.25 pounds crimini mushrooms , sliced
• 10 cloves roasted garlic , chopped
• ½ tomato , quartered
• 0.5 teaspoons chopped fresh rosemary
• 0.5 teaspoons chopped fresh oregano
• 2 tablespoons olive oil
• 8 ounces dry fettuccini noodles
• 0.25 cups grated Parmesan cheese
• 2 tablespoons tapenade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. 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. 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.

Nutrition per serving