Recipe

Mediterranean Roasted Vegetable Pasta Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 1 year, 10 months ago Sweet pepper, crunchy asparagus, and meaty mushrooms topped with Parmesan make this a colorful and filling entree. Prep:15m Cook:25m Servings:2	Wolfpackjac
	sweet crunchy spicy

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Ingredients

4 Tbsp extra virgin olive oil

2 Tbsp lemon juice

3 cloves garlic—minced

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp dried chili flakes

1 Tbsp finely chopped parsley

1 bunch asparagus (or 15 green beans)

1/2 red pepper—cut into thick strips

1/2 green pepper—cut into thick strips

1/2 yellow pepper—cut into thick strips

12 button mushrooms—thickly sliced

8 oz dried fettucine

Optional: Cup of canned white beans and/or can of good tuna

Parmesan cheese to serve

Directions

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.

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Comments

cheryilyn 1 year, 10 months ago said:
Sounds great

lunasea 1 year, 10 months ago said:
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, too. Great post! Thanks so much, Dave! ;)