Roasted Vegetable Pasta

• 3 cups (8 ounces) uncooked gluten-free multigrain penne (such as DeBoles)
• 1 (8-ounce) package baby portobello mushrooms, halved
• 2 cups grape or cherry tomatoes
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine
• 1 cup frozen petite green peas, thawed
• 1/4 cup chopped fresh parsley
• 1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese

1. Preheat oven to 475u0b0.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
4. Bake at 475u0b0 for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.
5. Few cooking methods do as much as roasting to build big, intense flavors with such little effort. Baked in at least 400u0b0 heat, vegetables release moisture as they cook. As a result, their flavor becomes concentrated, and their natural sweetness comes out. Simply coat the vegetables with cooking spray or toss with oil or melted butter, and then toss with seasonings. Spread the vegetables in an even layer on a jelly-roll pan, baking pan, or roasting pan so they'll cook evenly. If the vegetables are not in a single layer, the ones on the bottom might steam rather than roast. Stir the vegetables occasionally as they roast.
6. MyRecipes is working with
7. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
8. .

penne, baby portobello mushrooms, grape, red onion, olive oil, salt, freshly ground black pepper, white wine, frozen petite green peas, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-vegetable-pasta (may not work)