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Pasta and Italian Vegetables

This is a beautiful dish redolent with summer tastes and colors of red, green and gold.

10 ounces mushrooms, halved
1 each large yellow, green and red bell pepper, diced
2 zucchini, diced
1 onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
12 ounces bow-tie pasta (farfalle)
1 can (14 ounces) chunky pasta-style tomatoes (or your favorite sauce)
1/8 teaspoon black pepper
1/4 cup packed fresh basil leaves, slivered, or chopped parsley or both
2 tablespoons grated Parmesan cheese

In a large roasting pan, toss together the mushrooms, bell peppers, zucchini and onion. Drizzle with the oil and sprinkle with 1/4 teaspoon of the salt; toss well. Roast the vegetables at 450 degrees for 20 minutes, stirring occasionally, until beginning to brown. (Ours took a little longer.)

Meanwhile, cook the pasta in boiling salted water according to package directions. Drain well, then return pasta to pot. Add the roasted vegetables, tomatoes (we used a 14.5-ounce can of Italian-style diced tomatoes), remaining salt and the black pepper. Stir to combine, and heat through. Sprinkle with basil or parsley and cheese, toss. Serve the dish warm or at room temperature.

Kathy Schramm

Thursday, August 05, 1999

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