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Roasted Veggie Pasta
Who wouldn't want cream cheese in their pasta?
Recipe Summary Roasted Veggie Pasta
Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta.Ingredients | Creamy Mushroom Pasta Olive Garden
¼ pound fresh asparagus
2 red bell pepper, sliced
¼ pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
½ tomato, quartered
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
¼ cup grated Parmesan cheese
2 tablespoons tapenade
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.
Info | Creamy Mushroom Pasta Olive Garden
prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
3
Yield:
3 servings
Creamy Mushroom Pasta Olive Garden : Enjoy this simple creamy and delicious mushroom, onion and garlic sauce over any type of pasta, or even brown chicken and bake with this sauce until cooked through.
