Roasted Veggie Pasta

Ingredients

• 0.3 pound asparagus fresh
• 0.3 pound crimini mushrooms sliced
• 0.5 teaspoon rosemary leaves fresh chopped
• 8 ounces soup noodles dry
• 2 tablespoons olive oil 
• 0.5 teaspoon oregano fresh chopped
• 0.3 cup parmesan cheese grated
• 2  bell pepper red sliced
• 10 cloves roasted garlic chopped
• 0.5  tomatoes quartered

Equipment

• oven
• pot
• roasting pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato.
3. Sprinkle with rosemary and oregano, then drizzle with olive oil.
4. Bake in preheated oven for 15 minutes.
5. Bring a large pot of lightly salted water to a boil.
6. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.