Mixed Roasted Vegetables and Pasta

  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 6

Ingredients

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

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.

Notes










Tips

 

Nutrition Information

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%
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.