Recipe: Vermicelli with Oven Roasted Vegetables (Ragu recipe)

VERMICELLI WITH OVEN ROASTED VEGETABLES

1 large green bell pepper, cut into 1/2-inch thick strips
1 large sweet red pepper, cut into 1/2-inch thick 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 seasonings
Salt and ground black pepper (to taste)
2 tablespoons olive oil or vegetable oil
8 oz. vermicelli or thin spaghetti, uncooked
1 cup reduced sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)

Heat oven to 425 degrees F.

In 13x9x2-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 hot 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 (about 1 1/3 cups each)
Source: Deliciously Light and Healthy Pasta Recipe Book, San Giorgio and Ragu Light, Hershey Food Corporation and Van den Bergh Foods Co. Inc., 1995