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Mixed Roasted Vegetables and Pasta Recipe

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This recipe for Mixed Roasted Vegetables and Pasta is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, diced
2 medium zucchini, cut into 1-inch pieces
8 oz mushrooms, cut in half
⅓ cup chopped fresh or 2 tbsp dried basil leaves
3 tbsp olive or vegetable oil
2 tbsp red wine vinegar
2 tsp Italian seasoning
½ tsp salt
¼ tsp pepper
2 cups uncooked small pasta of your choice
1 medium tomato, seeded and cut into 1-inch pieces
1 bag (8 oz) shredded Italian-style four cheese blend
Directions:
Directions:
Heat oven to 450º F. In 15x10 x1inch or shallow 3-quart casserole dish, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
In a small bowl, mix oil, vinegar, Italian seasoning, salt and pepper. Drizzle evenly over veggies. Bake uncovered 25-30 minutes.
Meanwhile, cook and drain pasta as directed on package.
Reduce oven temperature to 350º F. Add tomatoes and pasta and toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

 

 

 

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