Pasta Primavera

• Olive oil spray
• 2 cups multicolored or plain pasta (bow tie or ziti)
• One 14-ounce can diced tomatoes
• 1/2 medium onion, chopped
• 3 to 5 garlic cloves, minced
• 1/2 teaspoon olive oil
• 8 to 10 ounces artichoke hearts, frozen, canned, or marinated, quartered
• 8 to 12 mushrooms, halved
• 1 medium zucchini, halved lengthwise and sliced
• 1 carrot, thinly sliced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Sea salt and freshly ground black pepper

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Spread the pasta in the bottom of the pot.
4. Drain the tomatoes, reserving 2/3 cup liquid.
5. (Add water if needed to make 2/3 cup.)
6. Add the onion, garlic, and the olive oil to the tomato liquid and pour it into the pot.
7. Stir to coat the pasta evenly and make an even layer.
8. Add layers of the artichokes, mushrooms, zucchini, and carrot, periodically sprinkling with basil, oregano, salt, and pepper.
9. Pour the can of tomatoes over all and finish with a final sprinkle of spices.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 321
13. Protein: 12g
14. Carbohydrates: 62g
15. Fat: 2g
16. Cholesterol: 0
17. Sodium: 655mg
18. Fiber: 9g

olive oil spray, pasta, tomatoes, onion, garlic, olive oil, mushrooms, zucchini, carrot, basil, oregano, salt

Taken from www.epicurious.com/recipes/food/views/pasta-primavera-378856 (may not work)