Pasta with roasted veggies – Saturday weekly recipe post

Pasta with roasted veggies
The Stuff you need:

  • 1/2 pound fresh asparagus
  • 1 bell peppers, diced
  • 1/4 pound crimini or portabello mushrooms, sliced/diced
  • 10 cloves roasted garlic, chopped
  • 1 tomato, quartered
  • 1 onion quartered
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon chopped fresh oregano
  • 2 tablespoons olive oil
  • 8 ounces dry farfalle pasta
  • 1/4 cup grated Parmesan cheese
  • 3 TBS olive/mixed tapenade

 What to do with the Stuff:

  • Preheat oven to 375 degrees F (180 degrees C)
  • Prepare asparagus by snapping at the tough base
  • Cut diagonally into bite sized pieces
  • In a roasting pan, combine asparagus, bell pepper, onion, mushrooms, roasted garlic and tomato
  • Sprinkle with salt, pepper, rosemary, and oregano, drizzle with olive oil
  • Bake for 25 minutes
  • Bring a large pot of lightly salted water to a boil
  • Add farfalle pasta and cook as directed until al dente; drain
  • Toss with Parmesan cheese, tapenade and roasted vegetables

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