Roasted Vegetables with Pasta

Roasted Vegetables with Pasta
Roasted Vegetables with Pasta

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

8

servings

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

8

servings

Ingredients

  • 1

    red onion

  • 1

    large red bell pepper

  • 1

    pound fresh asparagus with tough ends removed

  • 2

    cups button mushrooms

  • 1

    teaspoon garlic powder of granules

  • 1

    teaspoon mixed Italian herbs

  • 1

    teaspoon chili powder

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 8-12

    ounces pasta, cooked according to package directions

  • 2

    tomatoes, diced (optional)

Directions

Preheat the oven to 500. Cut the onion and bell pepper into generous bite-sized pieces. Remove the tough ends from the asparagus then break it into 1 to 2-inch pieces. Clean the mushrooms and cut off any tough stems. Place all the vegetables into a large bowl and sprinkle with the seasonings. Toss to mix. Spread in a single layer in one or two large baking dishes. Bake in a preheated oven until the vegetables are just tender, 10 to 12 minutes. While the vegetables are cooking, cook the pasta in boiling water. Drain and rinse, then arrange on a large platter. Top with the roasted vegetables and fresh, diced tomatoes.

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