Pasta With Pan-Roasted Vegetables Recipe

Name: Pasta With Pan-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 4 large portabella mushroom caps, halved and cut into 1/2-inch slices; 2 red bell peppers, seeded and chopped; 1 red onion, chopped; 5 tablespoons balsamic vinegar; salt and pepper; 2 garlic cloves, minced; 1 lb pasta (campanelle, fusilli or penne); 1 pint cherry tomatoes, halved; 1 cup fresh basil, chopped

Servings: persons

5 tablespoons extra virgin olive oil
4 large portabella mushroom caps, halved and cut into 1/2-inch slices
2 red bell peppers, seeded and chopped
1 red onion, chopped
5 tablespoons balsamic vinegar
salt and pepper
2 garlic cloves, minced
1 lb pasta (campanelle, fusilli or penne)
1 pint cherry tomatoes, halved
1 cup fresh basil, chopped

1
Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2
While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve.

730

kcal

Calories

Fat

111

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 10 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 4 large portabella mushroom caps, halved and cut into 1/2-inch slices, 2 red bell peppers, seeded and chopped, 1 red onion, chopped, and more.

Yes, Pasta With Pan-Roasted Vegetables 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.

Pasta With Pan-Roasted Vegetables

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