Tricolor Pasta Primavera with Roasted Vegetables and Parmesan

 PREP 10 MIN COOK 30 MIN SERVES 4

2 cups whole small button mushrooms
2 cups cubed zucchini (cut into 1-inch cubes)
2 cups coarsely chopped tomatoes
1 cup each sliced red and yellow bell peppers
3 Tbsp minced fresh basil
1 Tbsp olive oil
2 tsp minced garlic
1/4 tsp freshly ground black pepper
12 oz (340g) uncooked tricolor rotini (about 4 cups dry)
1 1/2 cups broccoli florets
1/2 cup frozen green peas, thawed
1/4 freshly grated Parmesan cheese
1 Tbsp minced fresh parsley

1. Preheat over to 400'F. Spray a 9x13-inch baking pan with cooking spray. Set aside.

2. In a large bowl, combine mushrooms, zucchini, tomatoes, bell peppers, basil, olive oil, garlic and pepper. Toss until vegetables are evenly coated with oil and seasoning. Transfer vegetables to prepared baking pan. Bake, uncovered, for 25 minutes. Stir once, halfway through cooking time.

3. Meanwhile, prepare pasta according to package directions. About 4 minutes before pasta is done, add broccoli and peas to the boiling water (yup, right along with the rotini). When pasta is cooked, drain pasta and vegetables, then return them to the pot. Stir in roasted vegetables, Parmesan cheese and parsley. Serve with extra freshly ground black pepper, if desired.

PER SERVING (SERVES 4): CAL 449, FAT 8.1g (SAT FAT 2.3g), PROT 21g, CARBS 78g, FIB 9.4g, CHOL 5mg, SOD 199mg

Mmmm good! Very basic coating on the pasta but still fairly good. Lots of vegetables which made it filling... and yes this recipe has no meat - still good!