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Oven-Roasted Vegetables with Penne

Yields4 ServingsTotal Time45 mins

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

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
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.

Nutrition Facts

Servings 0