- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 487.2
- Total Fat: 17.6 g
- Cholesterol: 26.7 mg
- Sodium: 267.8 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 8.0 g
- Protein: 25.5 g
Mixed Roasted Vegetables and PastaSubmitted by: KIRSTEN110
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8oz whole mushrooms
2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
2 cups uncooked cavatappi or germelli pasta
2 medium tomatoes, seeded and cut into 2 inch pieces
1 bag (8oz) shredded Italian-style four-cheese blend (2 cups)
2. In 15X10X1 inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetabls. Bake uncovered 25-30 minutes.
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user KIRSTEN110.