Great Tastes of Manitoba

Roasted Mediterranean Mushroom Pasta

30 mins
Prep: 20 mins | Cook: 10 mins | Servings: 4

Ingredients

  • 12 oz (375 g) penne pasta
  • 1/2 lb (250 g) fresh white OR cimimi mushrooms, thickly sliced
  • 1 small zucchini, cut into 1-inch pieces
  • 1 red pepper, seeded, cut into 1-inch pieces
  • 1/2 red onion, cut into wedges
  • 2 small tomatoes, thickly sliced
  • 3 Tbsp (45 mL) canola oil, divided
  • 1 clove garlic, minced
  • 1 tsp (5 mL) basil
  • 1/2 tsp (2 mL) oregano
  • 1 tsp (5 mL) grated lemon zest
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 cup (125 mL) crumbled Feta cheese

Directions

  1. Cook pasta according to package directions. Drain.
  2. In large bowl, place mushrooms, zucchini, red pepper, red onion and tomatoes.
  3. Add 1 Tbsp (15 mL) oil. Toss lightly.
  4. Arrange vegetables in single layer on greased cookie sheet.
  5. Bake at 450°F/225°C for 10 minutes.
  6. In same bowl whisk remaining 2 Tbsp (25 mL) oil and remaining ingredients, except Feta cheese.
  7. Add roasted vegetables. Toss.
  8. Pour roasted vegetables over cooked pasta.
  9. Top with Feta cheese.

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