Roasted Vegetable Primavera

Roasted Vegetable Primavera
Servings: 4 Prep 20 mins Roast 450°F 30 mins

Ingredients

  • 1/2 cup dried mushrooms
  • 1 cup hot water
  • 3/4 pound zucchini, sliced
  • 1 sweet red pepper (6 ounces), cut into 1/2-inch pieces
  • 1 sweet yellow or green pepper (6 ounces), cut into 1/2-inch pieces
  • 1 pound white mushrooms, sliced
  • 1 onion, sliced
  • 5 cloves garlic, peeled and left whole
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon salt
  • 12 ounces fusilli or rotelle pasta
  • 1 1/2 cups low-fat (1%) milk
  • 1/3 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese

Make It

1. Heat oven to 450 degrees F. Lightly coat the bottom of a large roasting pan with nonstick vegetable-oil cooking spray.

2. Place the dried mushrooms in a small bowl. Pour hot water over dried mushrooms and let sit until softened, about 15 minutes.

3. Place the zucchini, sweet peppers, white mushrooms, onion and garlic in the prepared roasting pan; add the olive oil and toss to coat the vegetables. Sprinkle with the fennel seeds and half of the salt.

4. Bake in 450 degree F oven, turning every 10 minutes, for 30 minutes or until the vegetables are tender.

5. Cook pasta according to package instructions. Drain.

6. Meanwhile, drain the softened dried mushrooms, reserving 1/2 cup of the soaking liquid. Whisk together the reserved 1/2 cup soaking liquid, milk, flour and remaining salt in a small bowl.

7. Pour into a medium-size saucepan. Cook over medium heat, stirring, until thickened, about 3 minutes. Stir in the Parmesan cheese and the drained mushrooms.

8. Toss together the cooked pasta, roasted vegetables and sauce in large bowl. Serve immediately. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 484, Fat, total (g): 8, chol. (mg): 9, carb. (g): 84, pro. (g): 21, sodium (mg): 708, Percent Daily Values are based on a 2,000 calorie diet.