astray recipes: Vermicelli with oven-roasted vegetables

Categories: 2try; Pasta; Side dishes; Vegetables
Yield: 6 servings

Measure	Ingredient
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.

vermicelli with oven-roasted vegetables