Mixed Roasted Vegetables and Pasta Recipe

Name: Mixed Roasted Vegetables and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green peppers or 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; 12 lb whole mushroom; ½ cup chopped fresh basil or 2 tablespoons dried basil leaves; 3 tablespoons olive oil or 3 tablespoons vegetable oil; 2 tablespoons red wine vinegar; 2 teaspoons italian seasoning; ½ teaspoon salt; ¼ teaspoon pepper; 2 cups uncooked cavatappi pasta or 2 cups gemielli pasta; 2 medium tomatoes, seeded and cut into 2-inch pieces; 1 (8 ounce) packageshredded Italian cheese blend (2 cups)

Servings: persons

1 medium green peppers or 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
12 lb whole mushroom
½ cup chopped fresh basil or 2 tablespoons dried basil leaves
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 teaspoons italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 cups uncooked cavatappi pasta or 2 cups gemielli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 (8 ounce) packageshredded Italian cheese blend (2 cups)

1
Heat oven to 350.
2
Place bell peppers, onion, zucchini and mushrooms in rectangular pan, 13x9x2 inches, or shallow 3-quart casserole.
3
Sprinkle evenly with basil.
4
Mix oil, vinegar, Italian seasoning, salt and pepper; drizzle over vegetables.
5
Bake uncovered 30 minutes.
6
Meanwhile, cook and drain pasta as directed on package.
7
Add tomatoes and pasta to vegetable mixture, toss to coat.
8
Sprinkle with cheese.
9
Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.

987

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium green peppers or 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, and more.

Yes, Mixed Roasted Vegetables and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mixed Roasted Vegetables and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions