This aromatic, colorful, and delicious pasta with roasted vegetables will please your senses of smell, sight, and taste. IF you don't want to use white wine, substitute 1/4 cup of low-sodium chicken broth.
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese
How to Make It
Preheat oven to 475°.
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.
Few cooking methods do as much as roasting to build big, intense flavors with such little effort. Baked in at least 400° heat, vegetables release moisture as they cook. As a result, their flavor becomes concentrated, and their natural sweetness comes out. Simply coat the vegetables with cooking spray or toss with oil or melted butter, and then toss with seasonings. Spread the vegetables in an even layer on a jelly-roll pan, baking pan, or roasting pan so they'll cook evenly. If the vegetables are not in a single layer, the ones on the bottom might steam rather than roast. Stir the vegetables occasionally as they roast.
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