Roasted Vegetable Pasta Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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