Prep Time
16 Mins
Cook Time
35 Mins
Yield
4 servings (serving size: 1 1/2 cups)

Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.

Step 3

. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.

Step 4

. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Step 5

. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.

Oxmoor House Healthy Eating Collection

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