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NCHPAD - Building Healthy Inclusive Communities

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Gluten-free Recipe


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


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