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Mixed Roasted Vegetables and Pasta

 3 Ratings
3 Comments
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6
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Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

Ingredients

1
medium green or 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
8
oz whole mushrooms
1/3
cup chopped fresh or 2 tablespoons dried basil leaves
3
tablespoons olive or vegetable oil
2
tablespoons red wine vinegar
2
teaspoons Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups uncooked cavatappi or gemelli pasta
2
medium tomatoes, seeded and cut into 2-inch pieces
1
bag (8 oz) shredded Italian-style four-cheese blend (2 cups)

Directions

  • 1 Heat oven to 450°F.
  • 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 vegetables. Bake uncovered 25 to 30 minutes.
  • 4 Meanwhile, cook and drain pasta as directed on package.
  • 5 Reduce oven temperature to 350°F. 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
410mg
17%
Potassium
580mg
17%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
21%
Sugars
5g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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