Recipe: Vermicelli with Oven-Roasted Vegetables

VERMICELLI WITH OVEN-ROASTED VEGETABLES

1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch 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 oil or vegetable oil
8 ounces vermicelli pasta, uncooked
1 cup reduced-sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)

Heat oven to 425 degrees F.

In 13 9 2-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.

In microwave oven, 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.

Makes 6 servings
Source: Ragu