Roasted Vegetables with Pasta
By sandy_h
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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