Ronzoni Vermicelli With Oven-Roasted Vegetables
Prep Time: 20 min.
Start to Finish: 1 Hr.
1 large green pepper, cut into 1/2-inch thick strips
1 large sweet red pepper, cut into 1/2-inch thick strips
2 medium red onions, cut into small wedges
2 cups (about 6 oz.) fresh mushrooms,quartered
4 cloves garlic, peeled and sliced
2 teaspoons dried Italian seasoning
Salt and ground black pepper to taste
2 tablespoons olive or vegetable oil
8 oz. RONZONI Vermicelli or Capellini, uncooked
1 cup reduced sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)
Heat oven to 425°F. In 13x9x2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender. Meanwhile, cook pasta according to package directions; drain. Heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately. 6 servings (about 1-1/3 cups each).
Each serving provides: 220 Calories, 10 g Protein, 32 g Carbohydrates, 6 g Total Fat (1 g Saturated Fat), 0 mg Cholesterol, 100 mg Sodium.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)