Cool-jams Roasted Vege Pasta

Cool-jams Vege Pasta

Looking for a delicious and quick dinner? How about a wonderful rustic Italian style pasta dish! We love this pasta dish here at Cool-jams because it can be dressed up or down with accompaniments such as shrimp or chicken.  


1/4 pound fresh asparagus

2 red bell pepper, sliced

1/4 pound crimini mushrooms, sliced

10 cloves roasted garlic, chopped

1/2 tomato, quartered

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh oregano

2 tablespoons olive oil

8 ounces dry fettuccini noodles

1/4 cup grated Parmesan cheese

2 tablespoons tapenade


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

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. 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.