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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.

Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • 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.

Chef's Notes

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

340 calories; fat 6.2g; saturated fat 1.5g; mono fat 2.5g; poly fat 0.4g; protein 11.1g; carbohydrates 59.4g; fiber 4g; cholesterol 5mg; iron 4.7mg; sodium 478mg; calcium 174mg.
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