|1 large||Green bell pepper|
|1 large||Red bell pepper|
|2 mediums||Red onions|
|6 ounces||Fresh mushrooms; quartered|
|4||Cloves garlic; sliced|
|2 teaspoons||Dried Italian seasoning|
|Salt and ground black pepper; to taste|
|3 teaspoons||Olive oil|
|8 ounces||Vermicelli; or Capellini, uncooked|
|1 cup||Low sodium chicken broth; skimmed|
|1 tablespoon||Grated Parmesan cheese; optional|
|Chopped fresh parsley; optional|
1. Prep: Cut bell peppers into ½-inch thick strips. Cut onions into small wedges.
2. Heat oven to 425F. In 13x9x2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender.
3. Meanwhile, cook pasta according to package directions; drain. Heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.
TIP Add moisture by adding warmed broth instead of oil.
6 servings (about 1-⅓ cups each) Prep Time: 20 min. Start to Finish: 1 Hr.
Nutritional Information estimated by MC: Each serving provides:195 Calories,
3 g fat (13% cff)
We reduced the fat and calories by reducing the amount of oil (2 tbs) NUTRITION estimated by mastercook: 129 cals, 5 g fat (28% cff). ORIGINAL RECIPE 220 Calories, 6 g total fat (24% cff) >kitpath@... 3/99 Recipe by: Ronzoni Pasta (Box)
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 29, 1999, converted by MM_Buster v2.0l.
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