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
