Lunch: Roasted Vegetable Pasta Recipe | Myrecipes

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.

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
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese

Instructions

Preheat oven to 475 °.
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.

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