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Roasted Mushrooms and Mixed Vegetables with Pasta

Posted By 3FC On January 10, 2007 @ 5:16 pm In Entrees,Vegetarian | No Comments

recipe ingredients
1 lb. mixed fresh mushrooms - cut in large pieces (mixture could include Portabella, Shiitake, Crimini, and Oyster)
1 sweet red bell pepper cut in 1-inch chunks
1 large zucchini cut in 1 inch chunks
1 medium onion cut in 8 wedges
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces rotelle (corkscrew) pasta

recipe directions
Preheat oven to 450 degrees (F). In a 13 x 9 x 2 inch non-stick baking pan (or spray a conventional pan with vegetable cooking spray) place Mushrooms, bell pepper, zucchini and onion. Toss with olive oil, garlic, salt and black pepper. Bake uncovered, until mushrooms and vegetables are tender, about 20 minutes. Meanwhile, cook pasta according to package directions; rinse and drain. Place pasta in a serving bowl; cover to keep warm. Spoon mushroom mixture over pasta; toss gently.

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