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Name: Roasted Vegetables & Cavatappi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: not set
Ingredients: 1 medium yellow bell pepper; 1 medium red bell pepper; 1 medium onion; 2 medium zucchini; 8 oz whole mushrooms; 2 T basil; 3 T olive oil; 2 T Red wine vinegar; 2 t italian seasoning; 1/2 t salt; 1/2 t pepper; 2 c cavatappi; 1 small box tomatoes; 8 oz shredded italian 4 cheese blend

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INGREDIENTS

1 medium yellow bell pepper
1 medium red bell pepper
1 medium onion
2 medium zucchini
8 oz whole mushrooms
2 T basil
3 T olive oil
2 T Red wine vinegar
2 t italian seasoning
1/2 t salt
1/2 t pepper
2 c cavatappi
1 small box tomatoes
8 oz shredded italian 4 cheese blend

INSTRUCTIONS

1. Heat oven to 450.

2. In 3 quart casserole dish, place bell peppers, onion, zucchini and mushrooms. Sprinkle w/ basil.

3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper. Drizzle evenly over vegetables. Bake, uncovered, for 25 to 30 minutes.

4. Meanwhile, cook pasta.

5. Reduce oven to 350. Add tomatoes and pasta to vegetables, toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes or until vegetables are tender and cheese is melted.

NOTES

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 4 Servings

Calories: 149
Calories from Fat: 97 (65%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 254.4mg		9 %
Potassium 538.1mg		14 %
Total Carbohydrate 12.9g		4 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 8.6g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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