Roasted Vegetable Pasta
Original Recipe: http://www.myrecipes.com/recipe/roasted-vegetable-pasta-50400000117290/
Yield: 4 servings (serving size: 1 ½ cups pasta and 1 tablespoon cheese)
Ingredients
3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
1 (8-ounce) package baby portobello mushrooms, halved
2 cups grape or cherry tomatoes
1 red onion, sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
1 cup frozen petite green peas, thawed
¼ cup chopped fresh parsley
¼ cup (1 ½ ounces) thinly shaved fresh Parmesan cheese
Preparation
1. Preheat oven to 475°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. 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.
4. 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. *Vegetables can also be cooked in a skillet or toaster oven. Just be sure to cook vegetables until they are softened and browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.
Nutritional Information
Amount per serving
Calories: 340 Fat: 6.2g Saturated fat: 1.5g Monounsaturated fat: 2.5g Polyunsaturated fat: 0.4g Protein: 11.1g Carbohydrate: 59.4g Fiber: 4g Cholesterol: 5mg Iron: 4.7mg Sodium: 478mg Calcium: 174mg