Pasta with Pan-Roasted Vegetables

Name: Pasta with Pan-Roasted Vegetables
Yield: Serves 4
Ingredients: 5 tablespoons, extra virgin olive oil; 4 large, portobello mushroom caps, halved and cut into 1/2-inch slices; 2 , red bell peppers, seeded and chopped; 1 , red onion, chopped; 5 tablespoons, balsamic vinegar; , Salt and pepper; 2 , garlic cloves, minced; 1 pound, campanelle or fusilli or penne; 1 pint, cherry tomatoes, halved; 1 cup, chopped fresh basil

Main Courses
Pasta
Vegetables
Weeknight
30-Minute Suppers

Appears in Cook's Country February/March 2009

Pan-roasted vegetables add deep flavor to this pasta dish, and the meal comes together in only 30 minutes.

SERVES 4

TIME 30 minutes

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