Rating: 3 stars
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Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
16 mins
cook:
35 mins
total:
51 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • . 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.

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

  • . 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

375 calories; fat 12.4g; saturated fat 2.4g; protein 13.5g; carbohydrates 57.2g; cholesterol 4mg; iron 4.9mg; sodium 649mg; calories from fat 30%; fiber 6.9g; calcium 164mg.
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