Creamy Pasta With Roasted Vegetables - cooking recipe

Ingredients

8 oz. thin fresh asparagus
8 oz. baby portobello or medium white mushrooms
1 large bell pepper
2 Tbsp. olive oil
3 garlic cloves, pressed
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
2 Tbsp. fresh basil leaves
8 oz. uncooked rigatoni
3/4 c. whipping cream
2 oz. fresh Parmesan cheese, grated (about 1/2 c.)

Preparation

Preheat oven to 425\u00b0.
Snap off and discard tough ends of asparagus. Cut into 1 1/2-inch pieces. Cut mushrooms in half (or quarters if large). Cut bell peppers into 1-inch squares. Combine vegetables in bowl; add olive oil and mix lightly. Press garlic over vegetables. Add salt and black pepper; mix well. Pour into baking pan. Bake 10 to 12 minutes.