Pasta with Pan-Roasted Vegetables

Name: Pasta with Pan-Roasted Vegetables
Yield: Serves 4
Ingredients: 5 tablespoons, extra virgin olive oil; 4 large, portobello mushroom caps, halved and cut into 1/2-inch slices; 2 , red bell peppers, seeded and chopped; 1 , red onion, chopped; 5 tablespoons, balsamic vinegar; , Salt and pepper; 2 , garlic cloves, minced; 1 pound, campanelle or fusilli or penne; 1 pint, cherry tomatoes, halved; 1 cup, chopped fresh basil

2 comments

Appears in Cook's Country February/March 2009

Pan-roasted vegetables add deep flavor to this pasta dish, and the meal comes together in only 30 minutes.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

After adding the mushrooms, peppers, and onion to the skillet, we covered it to create a gentle steaming effect that produces nicely browned, tender vegetables. The ruffled nooks and crannies of campanelle pasta (also called bellflower) wor...

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