• 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