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Roasted Vegetables with Pasta

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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)

Details

Servings 8
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

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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