Ingredients

• 4 oz Rotini
• 2 cups asparagus chopped into 1 inch pieces
• 8 oz mixed mushrooms such as button, shitake, portabella and oyster
• 2 tablespoon olive oil
• Extra virgin olive oil for sprinkling
• Salt
• Generous amount of pepper
• 2 tablespoon grated Pecorino Romano cheese
• Dried chopped basil leaves
• ¼ cup whole black olives

Method

• Cook pasta according to directions
• Drain and keep aside
• Preheat oven to 375° F
• In a baking tray mix chopped mushrooms and asparagus and add olive oil, salt, pepper and mix thoroughly
• Roast the vegetables for about 25 minutes
• Remove from oven and let cool
• In a skillet mix pasta, roasted vegetables, black olive, dried basil leaves and sprinkle with extra virgin olive oil
• sprinkle grated cheese and serve

Roasted garlic can be added for extra flavor

Yields 2 main dishes