Mediterranean Roasted Vegetable Pasta
From wolfpackjack 16 years ago
- 25 minutes to make
- Serves 2
Sweet pepper, crunchy asparagus, and meaty mushrooms topped with Parmesan make this a colorful and filling entree.
Ingredients
- 4 Tbsp extra virgin olive oil shopping list
- 2 Tbsp lemon juice shopping list
- 3 cloves garlic—minced shopping list
- 1 tsp sea salt shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 1/2 tsp dried chili flakes shopping list
- 1 Tbsp finely chopped parsley shopping list
- 1 bunch asparagus (or 15 green beans) shopping list
- 1/2 red pepper—cut into thick strips shopping list
- 1/2 green pepper—cut into thick strips shopping list
- 1/2 yellow pepper—cut into thick strips shopping list
- 12 button mushrooms—thickly sliced shopping list
- 8 oz dried fettucine shopping list
- Optional: Cup of canned white beans and/or can of good tuna shopping list
- parmesan cheese to serve shopping list
How to make it
- Preheat the oven to 450F.
- MIX together the olive oil, lemon juice, garlic, salt, pepper, chili and parsley. TOSS with the vegetables in a baking dish, and bake for 15 minutes.
- While the vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions.
- Drain the pasta, reserving 2 tablespoons of the cooking water, and toss gently with the roasted vegetables until well combined.
- Serve with a little grated Parmesan cheese.
- You can use the pasta water to "thin" or "cream" the vegetables if desired.
The Rating
Reviewed by 3 people-
sounds great
cheryilyn
in Salem loved it
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I've made something very similar to this and it was very good. It's colorful, the mushroom add their earthy voice and the lemon gives a freshness. I would suggest using Italian Tuna packed in olive oil, drained. And I love the cannellini beans, to...more
lunasea
in Orlando loved it
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