Pasta with Pan Roasted Vegetables
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 5 Tbsp | Olive Oil |
| 4 large | portobello mushroom caps, halved and cut into 1/2 in slices |
| 2 | Red bell peppers, seeded & chopped |
| 1 | Red onion, chopped |
| 5 Tbsp | Balsamic Vinegar |
| 2 | Garlic cloves, minced |
| 1 Pound | Fusilli or penne pasta |
| 1 pint | cherry tomatoes |
| 1 cup | fresh basil, chopped |
1. Bring 4 quarts water to boil in large pot. Heat 3 tablespoons oil in large skillet over medium-high heat until shimmering. Add mushrooms, peppers, onion, 3 tablespoons vinegar, 1 teaspoon salt, and ½ teaspoon pepper to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes. Uncover and continue to cook, stirring occasionally, until vegetables are tender and browned around edges, 10 to 12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. While vegetables are cooking, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve ½ cup cooking water, drain pasta, and return to pot. Add cooked vegetables, remaining oil, and remaining vinegar to pot with pasta and toss to combine, adding
reserved pasta water as needed. Stir in tomatoes and basil and season with salt and pepper. Serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database