In Paris, France, my wife and I ate this starter. We had to order another one since it was so delicious. The French are certainly skilled cooks. Compared to a pizza, this is a million times better!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- ¼ pound fresh asparagus
- 2 red bell pepper, sliced
- ¼ pound crimini mushrooms, sliced
- 10 cloves roasted garlic, chopped
- ½ tomato, quartered
- ½ teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh oregano
- 2 tablespoons olive oil
- 8 ounces dry fettuccini noodles
- ¼ cup grated Parmesan cheese
- 2 tablespoons tapenade
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
- In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 213 mg |
| Sugars | 7 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and full of flavor. Not a vegetarian but didn’t miss any taste of meat, fish, or poultry ! Whole family loves!
We added a ton more veggies and cubed ham… given the viral paucity of items on grocery store shelved (checked 3 stores) we made our own tapenade too and threw in a handful of spinach just before serving!
It took a little longer to make couldn’t find the tapenade so had to make that and had to roast the garlic trying to buy things during covid shutdown
Oh my! This was a really lovely base recipe that can be adjusted to your tastes and just about whatever veggies and pasta you have on hand! I tossed together my veggies (asparagus, onion, yellow pepper, grape tomatoes and chopped whole clove garlic) with the olive oil, dried oregano, dried thyme, a bit of chili flakes, salt and fresh ground pepper. Roasted them at 380 degrees for 20 mins, turning 1/2 way. I kept them in the oven (on 200 degrees) while I boiled the pasta, which was linguini. I’m not a fan of olives so I used Classico pesto instead. Once the pasta was drained, I added the pesto, Parmesan cheese and roasted veggies to the pasta. So yummy! Hubby and I really enjoyed it, and had seconds!
No and I certainly will.
Loved this dish omitted the mushrooms and added other veggies … put over spaghetti squash
Made it exactly but added onions. IDK – just missing a whole lot of taste even with the fresh oregano and rosemary. Certainly a healthy choice. Oh – and 1 hour to chop all of the fresh ingredients.
It was very good I will make it again.I did add yellow squash and cherry tomatoes . Gave it a four star because of the cooking time not being enough. Twenty minutes at 375 like other people have said would have been much better.
my family loved it. I will be making it again
I could not find the tapenade so that was the one ingredient that I missed in this recipe. I am unsure of this was the reasoning but the dish was very bland. The family wasn’t too happy with it.
I made it as written and it was kind of bland. The next time I made it I omitted the mushrooms, Used 1/2 onion, 1/2 pound of asparagus, 1 yellow squash, 1 zucchini, 6 baby carotts cut in strips, 1/2 red bell pepper. I seasoned 1/4 cup of olive oil with 1 T Italian seasoning, 1 t kosher salt, 1/2 t fresh ground black pepper. Mixed the vegetables in a bowl and spread them on a parchment paper lined cookie sheet. I roasted at 400 degrees for 10 minutes added 15 cherry tomatoes and stirred the mixture again and roasted for 10minutes more then stirred the mixture into a bowl of hot rice.
I had high hopes for this from the reviews, but I thought it was very bland. I won’t be making it again. Roasted veggies on their own are fine.
Very good & filling. I roasted a sliced fennel bulb, 3 large carrots, 2 shallots, vidalia onion, fresh broccoli, fresh asparagus, mushrooms, grape tomatoes, tossed in avocado oil, dried rosemary, dried parsley & basil, garlic powder, salt & pepper at 400F for about 3/4 hour or until tender & carmelized. I cooked some corkscrew pasta al dente, drained it, saved a bit of pasta water for further use. Tossed the pasta with black olive tapenade, some pasta water, Parmesan cheese ,added the roasted vegetables, mixed all together, served with a sprinkle of added Parmesan. I really enjoyed it & will make again. I used different vegetables than listed but I had so many that needed to be used up. I got 6 servings of roasted veg & 6 cups of cooked pasta. Lots of leftovers for tomorrow. I read one review where it was good hot or cold. The olive tapenade is quite salty so didn’t add any extra , except sea salt in the pasta water. Thanks for the recipe to follow, will make again. Will try some leftovers cold tomorrow to see if it will be a good recipe to take to a potluck BBQ.
We made it…well my husband made it and we missed a couple ingredients (oregano-we forgot & tapenade-we couldn’t find) maybe those to lost ingredients would have given us a completed dish. He said it was okay, I didnt care for it but still finished my plate.
A very healthy dish and delicious. I used spaghetti squash instead of pasta. I definitely will have it again.
Loved it! Added zucchini ! This ones a keeper!
I like roasted veggies that have some color and caramelization. The trick to that is to heat your baking sheet in the oven and make sure it is sizzling hot before you put the veggies in and toss the veggies after 10 or 12 minutes. I always roast veggies at 400 to 425. Also heating unpeeled garlic cloves in a medium high heated skillet works quickly and gives the garlic a smokey flavor and the skin comes off easily. The papery skins will get dark brown. I added more fresh herbs including basil and made a bit more olive oil mixture to toss the pasta in. Less peppers and greater variety of veggies. A good base recipe.
Loved it! Light and tastey!
Delicious and easy to make.
kinda blah
I agree with Nick D and somewhat with Amanda E. Roasted vegetables need longer in the oven to develop a good flavor. Amanda says it’s “plain”; I would rephrase that to “a little bland”. The essentials of the recipe are excellent; it just needs some kick to it. I add a generous amount of a delicious salt-free seasoning mix available at my local dollar store (really!) It has wonderful flavor including lemon rind and a little touch of hot pepper flakes. I don’t know what else, but it’s yummy! I would definitely add a modest amount of salt. And just a hint – when roasting vegetables I’ve learned they do better if you dump them all in a plastic bag, pour in your oil and seasonings and shake before putting them on your cookie sheet to roast. It makes quite a difference in the end result. We LOVE roasted vegetables as well as pasta so this will be made often in our house.