Lf pasta primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mushrooms |
| 1 | cup | Zucchini; 1-inch cubes |
| 3 | cups | Tomatoes; coarsely chopped |
| 2 | cups | Sliced red and yellow peppers |
| 1 | tablespoon | Olive oil |
| 2 | Cloves garlic; minced | |
| 3 | tablespoons | Chopped fresh basil; or 1-1/2 tsp dried |
| ¼ | teaspoon | Black pepper |
| 4 | cups | Tri-colour rotini; uncooked |
| 2 | cups | Broccoli florets |
| 2 | tablespoons | Parmesan cheese |
| 2 | tablespoons | Chopped fresh parsley |
Directions
1. In large bowl, combine mushrooms, zucchini, tomatoes, olive oil, basil and pepper. Toss until evenly coated. Transfer to sprayed 13"x9" baking pan. Bake, uncovered, at 400F for 25 mins. Stir once, halfway through time.
2. Meanwhile, cook pasta. About 4 mins before it's done, add broccoli to water. When done, drain, then return to pot. Stir in roasted vegetables, cheese, and parsley.
NOTES : Per serving:
432 calories, 6.9g fat (14% CFF) 2 mg chol, 101mg sodium
Recipe by: modified from Looneyspoons - J&G Podleski (Pasta Point of) Posted to EAT-LF Digest by Cathleen <catht@...> on Oct 05, 1998, converted by MM_Buster v2.0l.