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.

No additional tips available.

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

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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.

Mixed Roasted Vegetables and Pasta

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