Oven-Roasted Vegetables with Penne
Roasted bell peppers, mushrooms and onions add a savory twist to this baked Penne dish.
Ingredients
Ingredients
10 oz Creamette 150® Penne
1 green bell peppers, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
3 cups fresh mushrooms, quartered
4 garlic clove, sliced thin
0.50 tsp dried basil leaves
0.50 tsp dried oregano leaves
0.33 cup olive oil
0.50 cup chicken broth
Directions
Cooking Directions
1
Heat oven to 400ºF.
2
In 13x9x2-inch baking dish, stir together peppers, onion, mushrooms, garlic, basil, oregano, salt and pepper. Sprinkle with oil; toss to coat evenly. Bake 40 minutes, stirring occasionally until vegetables are brown and tender.
3
Meanwhile, prepare pasta according to package directions; drain.
4
In microwave oven, heat chicken broth until hot. Remove vegetables from oven; pour chicken broth over vegetable mixture, stirring until well blended.
5
Toss vegetable mixture with hot cooked pasta; sprinkle with cheese and parsley, if desired. Serve immediately.
