It’s marathon season and we’re all turning to our favorite pasta recipes. I’m especially fond of this one because I can cut corners so that I’m not left with lots of pots and pans to wash – less cleaning for the working mom.
2 cups mushrooms, either whole button mushrooms or sliced
2 cups cubed zucchini (cut into 1 inch cubes)
2 cups coarsely chopped tomatoes
1 cup each sliced red and yellow peppers (we skip the yellow)
1 tbsp. olive oil
2 cloves garlic, minced
1 1/2 tsp. dried basil
1/4 tsp. pepper
4 cups dry, uncooked tri-colour rotini
1 1/2 cups broccoli florets
1/2 cup frozen peas, thawed
2 tbsp. Parmesan cheese
1. Preheat oven to 400F. Spray a 13 x 9 inch baking pan with non-stick spray.
2. In a large pot, combine mushrooms, zucchini, tomatoes, peppers, olive oil, garlic, basil and pepper. Stir until veggies are evenly coated with oil and seasonings. Transfer to the baking pan. Bake, uncovered, for 25 minutes. Stir once, halfway through cooking time.
3. In the same pot, prepare pasta according to package directions. About 4 minutes before pasta is ready, add broccoli and peas to the boiling water, cooking with the rotini.
4. When pasta is ready, drain with vegetables and return them to the pot. Stir in the roasted vegetables and cheese.
Makes 4 servings.
The stats (per serving): 432 calories, 6.9 g fat, 77.9 g carbohydrates, 16.4 g protein, 101 mg sodium, 2 mg cholesterol