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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This aromatic, colorful, and delicious pasta with roasted vegetables will please your senses of smell, sight, and taste. IF you don't want to use white wine, substitute 1/4 cup of low-sodium chicken broth. Ingredients:
3 cups (8 ounces) uncooked gluten-free multigrain penne (such as deboles) |
1 (8-ounce) package baby portobello mushrooms, halved |
2 cups grape or cherry tomatoes |
1 red onion, sliced |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup dry white wine |
1 cup frozen petite green peas, thawed |
1/4 cup chopped fresh parsley |
1/4 cup (1 1/2 ounces) thinly shaved fresh parmesan cheese |
Directions:
1. Preheat oven to 475°.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
4. Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.
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