So here is a very healthy dinner recipe from my Betty Crocker Cookbook I like to share with my friends. It's soooo flavorful and healthy! It's one that you kind of have to plan for with all the ingredients. I bought all the ingredients at Albertsons....never make that same mistake as I did. It ended up being 40 bucks! Walmart/price-matching/coupons are the way to go. And once you have all the ingredients it ends up being the cheapest meal the next time around! We love it!
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
3 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked Barilla Elbow Pasta
2 medium tomatoes, seeded and cut into 2 inch peices
1 bag (8 oz=2 cups) shredded Italian style four-cheese blend (or whatever cheese you have)
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
3 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked Barilla Elbow Pasta
2 medium tomatoes, seeded and cut into 2 inch peices
1 bag (8 oz=2 cups) shredded Italian style four-cheese blend (or whatever cheese you have)
1. Heat oven to 450 degrees F
2. in 15 x 10 x 1 inch pan or shallow 3 qt casserole, place bell pepper, onion, zucchini and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25-30 min
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350 degrees 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.
2. in 15 x 10 x 1 inch pan or shallow 3 qt casserole, place bell pepper, onion, zucchini and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasonings, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25-30 min
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350 degrees 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.
