Roasted Veggie Pasta

• 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.

fresh asparagus, red bell pepper, crimini mushrooms, garlic, tomato, fresh rosemary, fresh oregano, olive oil, fettuccini noodles, parmesan cheese, tapenade

Taken from www.allrecipes.com/recipe/45644/roasted-veggie-pasta/ (may not work)