Ingredients
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¼ pound fresh asparagus
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2 red bell pepper, sliced
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¼ pound crimini mushrooms, sliced
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10 cloves roasted garlic, chopped
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½ tomato, quartered
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½ teaspoon chopped fresh rosemary
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½ teaspoon chopped fresh oregano
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2 tablespoons olive oil
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8 ounces dry fettuccini noodles
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¼ cup grated Parmesan cheese
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2 tablespoons tapenade
Directions
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Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
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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.
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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.
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Nutrition Facts (per serving)
| 457 | Calories |
| 15g | Fat |
| 67g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 457 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 3g | 15% |
| Cholesterol 6mg | 2% |
| Sodium 213mg | 9% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 6g | 22% |
| Total Sugars 7g | |
| Protein 17g | 34% |
| Vitamin C 109mg | 121% |
| Calcium 126mg | 10% |
| Iron 4mg | 22% |
| Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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