Oven-Roasted Vegetables with Penne

Roasted bell peppers, mushrooms and onions add a savory twist to this baked Penne dish.

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Total Time:
45 mins
Serves 4 to 6

Ingredients:

10 oz Creamette 150^® Penne

1 large green bell pepper, cut into strips

1 large red bell pepper, cut into strips

1 large yellow bell pepper, cut into strips

1 large red onion, cut into wedges

3 cups fresh mushrooms, quartered

4 each garlic cloves, sliced thin

1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

salt and ground black pepper, to taste

1/3 cup olive oil

1/2 cup chicken broth

grated Parmesan cheese, if desired

chopped parsley (optional)

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.