Pasta and Italian Vegetables

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Pasta and Italian Vegetables

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Pasta

 

Amount Measure Ingredient -- Preparation Method

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10 ounces mushrooms -- halved

1 large yellow -- green and red bell

pepper, diced

2 zucchini -- diced

1 onion -- chopped

2 tablespoons olive oil

1/2 teaspoon salt

12 ounces bow-tie pasta (farfalle)

1 can chunky pasta-style tomatoes (or your -- (14 ounces)

favorite sauce)

1/8 teaspoon black pepper

1/4 cup packed fresh basil leaves -- slivered, or

chopped parsley or both

2 tablespoons grated Parmesan cheese

 

In a large roasting pan, toss together the mushrooms, bell peppers, zucchini and

onion. Drizzle with the oil and sprinkle with 1/4 teaspoon of the salt; toss

well. Roast the vegetables at 450 degrees for 20 minutes, stirring occasionally,

until beginning to brown. (Ours took a little longer.)

 

Meanwhile, cook the pasta in boiling salted water according to package

directions. Drain well, then return pasta to pot. Add the roasted vegetables,

tomatoes (we used a 14.5-ounce can of Italian-style diced tomatoes), remaining

salt and the black pepper. Stir to combine, and heat through. Sprinkle with

basil or parsley and cheese, toss. Serve the dish warm or at room temperature.

 

 

 

 

 

 

 

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