Roasted Veggie Pasta

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. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.

3. 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.

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Nutrient	Quantity
Total fats	29.6847 g
Protein	58.3223 g
Carbohydrates	27.0798 g
Energy	603.6813 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2838 g
Water	408.7972 g
Aspartic acid	0.88 g
Calcium, Ca	529.5162 mg
Lutein + zeaxanthin	956.7862 g
Fiber, total dietary	4.6136 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	1019.7997 g
Niacin	4.5422 mg
Vitamin A, RAE	166.9388 g
Arginine	0.3196 g
Riboflavin	0.5672 mg
Tocopherol, beta	0.0409 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.0994 g
Glutamic acid	0.9933 g
Sodium, Na	397.842 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3965 g
Total lipid (fat)	29.6847 g
Manganese, Mn	0.8365 mg
Fructose	2.6698 g
Proline	0.1364 g
Fatty acids, total saturated 16:0	3.6174 g
Fatty acids, total saturated 8:0	0.0112 g
Sucrose	0.2654 g
Choline, total	183.243 mg
Sugars, total	5.6899 g
Serine	0.2083 g
Fatty acids, total saturated 10:0	0.0259 g
Fatty acids, total saturated 18:0	0.74 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.8615 mg
Selenium, Se	53.6307 g
Ash	5.7138 g
Fatty acids, total saturated 18:1 undifferentiated	19.7033 g
Pantothenic acid	0.5963 mg
Phenylalanine	0.1729 g
Copper, Cu	0.9449 mg
Betaine	0.8681 mg
Thiamin	0.5465 mg
Retinol	75.8 g
Methionine	0.0655 g
Iron, Fe	7.7701 mg
Carbohydrate, by difference	27.0798 g
Phosphorus, P	680.6447 mg
Folate, total	117.1877 g
Tocopherol, gamma	0.5823 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	2873.8906 g
Alanine	0.2033 g
Cholesterol	117.3333 mg
Valine	0.2413 g
Fatty acids, total saturated 18:2 undifferentiated	2.9419 g
Glycine	0.1899 g
Carotene, alpha	123.1169 g
Glucose (dextrose)	2.1428 g
Fatty acids, total saturated 14:0	0.1053 g
Zinc, Zn	4.0337 mg
Isoleucine	0.1729 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0292 g
Fatty acids, total polyunsaturated	3.4978 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.2702 g
Tocotrienol, alpha	0.0112 mg
Vitamin A, IU	2066.0086 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	117.1877 g
Tryptophan	0.0583 g
Vitamin C, total ascorbic acid	31.1002 mg
Phytosterols	95.8732 mg
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.1007 g
Vitamin B-12	2.4867 g
Vitamin K (phylloquinone)	76.1767 g
Fatty acids, total saturated	4.7592 g
Histidine	0.106 g
Fatty acids, total monounsaturated	20.2338 g
Threonine	0.1747 g
Folate, food	117.1877 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.035 g
Vitamin E (alpha-tocopherol)	7.0156 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	90.664 mg
Lysine	0.233 g
Potassium, K	1264.3208 mg
Cystine	0.0655 g
Fluoride, F	2.569 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	10 cloves	44.7	9.918	0.15
Olive oil	2 tablespoons	238.68	0	27
Asparagus	0.25 pound	22.6796	4.3999	0.1361
Parmesan cheese	0.25 cup	74	8	1
Tomato	0.5	20.1049	4.3449	0.2234
Rosemary	0.5 teaspoon	0.4585	0.0724	0.0205
Red bell pepper	2	201.7333	0	1.1333
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
crimini mushroom	0.25 pound	201.7333	0	1.1333
fettuccini noodle	8 ounces	201.7333	0	1.1333
tapenade	2 tablespoons	201.7333	0	1.1333