https://youtube.com/watch?v=8B7JHH6C7Ks%3Frel%3D0%22+allowfullscreen%3E%3C
Roasted Mediterranean Mushroom Pasta
30 mins |
Servings:
4 |
Prep:
20 mins |
Cook:
10 mins
https://youtube.com/watch?v=8B7JHH6C7Ks%3Frel%3D0%22+allowfullscreen%3E%3C
Roasted Mediterranean Mushroom Pasta
30 mins
Servings:
4
Prep:
20 mins
Cook:
10 mins
Roasted Mediterranean Mushroom Pasta
30 mins
Servings:
4
Prep:
20 mins
Cook:
10 mins
Ingredients
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
Method
- Cook pasta according to package directions. Drain.
- In large bowl, place mushrooms, zucchini, red pepper, red onion and tomatoes.
- Add 1 Tbsp (15 mL) oil. Toss lightly.
- Arrange vegetables in single layer on greased cookie sheet.
- Bake at 450°F/225°C for 10 minutes.
- In same bowl whisk remaining 2 Tbsp (25 mL) oil and remaining ingredients, except Feta cheese.
- Add roasted vegetables. Toss.
- Pour roasted vegetables over cooked pasta.
- Top with Feta cheese.
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