Mixed Roasted Vegetables and Pasta

Mixed Roasted Vegetables and Pasta

Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

Prep Time

25

Minutes

Total Time

1:10

Hr:Mins

Makes

6

servings

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)
  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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 410mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 18g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.