Ingredients:
1 medium green peppers or 1 medium yellow bell peppers, cut into 1-inch pieces
1 medium red bell peppers, cut into 1-inch pieces
1 medium onions, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
1/2 lb whole mushrooms
1/2 cup chopped fresh basil or 2 tablespoons dried basil leaves
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked cavatappi pasta or 2 cups gemielli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 (8 ounce) packages shredded Italian cheese blend ( 2 cups)
Directions:
Heat oven to 350. Place bell peppers, onion, zucchini and mushrooms in rectangular pan, 13x9x2 inches, or shallow 3-quart casserole. Sprinkle evenly with basil.
Mix oil, vinegar, Italian seasoning, salt and pepper; drizzle over vegetables. Bake uncovered 30 minutes.
Meanwhile, cook and drain pasta as directed on package. Add tomatoes and pasta to vegetable mixture, toss to coat. Sprinkle with cheese.
Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.