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Roasted Asparagus & Mushroom Pesto Pasta Salad

Print Recipe
Course Appetizer, Dinner, Lunch

Ingredients
  

Ingredients:

  • 1 bunch asparagus (about 2 cups)
  • 1 large tomato, diced (about 1 ¼ cups)
  • 8 oz. mushrooms, sliced (1 cup)
  • 3 cups Miracle Noodles® Fettuccine*
  • Salt and pepper, to taste
  • Zero-calorie nonstick cooking spray

Basil Pesto Ingredients:

  • ¼ cup chicken broth or water
  • ¼ cup fresh basil leaves
  • 3 cloves raw garlic
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • ¼ tsp dried oregano
  • Salt and pepper, to taste

Instructions
 

  • Purée pesto ingredients in a food processor. This step can be done 1-2 days in advance.
  • Preheat oven to 425°F.
  • Cut off asparagus ends, cut stalks into 1-inch pieces.
  • Place on a cookie sheet. Add mushrooms to pan then spray with zero-calorie nonstick cooking spray and season with salt and pepper. Toss to coat veggies and place in oven.
  • Cook for 12-15 minutes, or until tender yet slightly crisp.
  • Cook fettuccine to package directions. When finished cooking, drain.
  • In a large bowl, combine pasta, roasted asparagus, mushrooms, pesto, and diced tomato. Stir to cover everything in pesto.
Keyword Pesto Pasta, Vegetables, Vegetarian