Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1 lb asparagus, trimmed and cut into 2 inch pieces
1 large red bell pepper, sliced thinly
1 large red onion, sliced thinly
1 tablespoon olive oil
Salt and fresh cracked pepper
1 cup grated Parmesan cheese
1/2 cup fresh chopped parsley
Dressing Ingredients:
1/3 cup fresh lemon juice (2-3 lemons)
1/3 cup olive oil
2 teaspoons Dijon mustard
2 cloves garlic, finely minced
Salt and fresh cracked pepper

Directions

1.	Put a large pot of salted water on to boil. Preheat oven to 450°F. Lightly oil a large rimmed baking sheet.
2.	Add asparagus, bell pepper, onion, and 1 tablespoon olive oil to a large bowl. Salt and pepper to taste. Toss vegetables until combined and spread on baking sheet. Bake 20 minutes or until tender. Set aside Parmesan and parsley.
3.	While vegetables are roasting, mix dressing ingredients. In a medium bowl, whisk lemon juice, olive oil, mustard and garlic until combined. Salt and pepper to taste.
4.	Boil Notta Pasta according to box directions. Drain and quickly rinse. Toss hot pasta with dressing, roasted vegetables, and reserved Parmesan and parsley. Serve warm or room temperature.