Creamy Pasta With Roasted Vegetables
- 8 oz. thin fresh asparagus
- 8 oz. baby portobello or medium white mushrooms
- 1 large bell pepper
- 2 Tbsp. olive oil
- 3 garlic cloves, pressed
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 2 Tbsp. fresh basil leaves
- 8 oz. uncooked rigatoni
- 3/4 c. whipping cream
- 2 oz. fresh Parmesan cheese, grated (about 1/2 c.)
- Preheat oven to 425u0b0.
- Snap off and discard tough ends of asparagus. Cut into 1 1/2-inch pieces. Cut mushrooms in half (or quarters if large). Cut bell peppers into 1-inch squares. Combine vegetables in bowl; add olive oil and mix lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into baking pan. Bake 10 to 12 minutes.
baby portobello, bell pepper, olive oil, garlic, salt, ground pepper, fresh basil, rigatoni, whipping cream, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=116834 (may not work)