Mixed Roasted Vegetables and Pasta

 

1

medium green or yellow bell pepper, cut into 1-inch pieces

1

medium red bell pepper, cut into 1-inch pieces

1

medium onion, cut into 8 wedges and separated

2

medium zucchini, cut into 1-inch pieces

8

oz whole mushrooms

1/3

cup chopped fresh or 2 tablespoons dried basil leaves

2

tablespoons olive or canola oil

2

tablespoons red wine vinegar

2

teaspoons Italian seasoning

1/2

teaspoon salt

1/4

teaspoon pepper

2 1/2

cups uncooked cavatappi or gemelli pasta

2

medium tomatoes, seeded and cut into 2-inch pieces

1 1/2

cups shredded Italian-style reduced-fat four-cheese blend (6 oz)

• 1 Heat oven to 450°F.
• 2 In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
• 3 In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
• 4 Meanwhile, cook and drain pasta as directed on package.
• 5 Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.