Bow-ties with roasted vegetables

November 19, 2008

Serves 8

Operation Frontline nutritionists suggest serving this dish to eight people, which amounts to about 1 1/2 cups per serving.

1	large onion, diced
1	red bell pepper, cored, seeded, and diced
2	zucchini, diced
2	yellow squash, diced
8	ounces button mushrooms, thickly sliced
1/8	teaspoon salt, and more for cooking pasta
1/4	cup olive oil
16	ounces wholewheat bow-tie pasta
1/2	teaspoon black pepper
1/2	cup grated Parmesan or romano cheese

1. Set the oven at 400 degrees.

2. On a rimmed baking sheet, lay the onion, bell pepper, zucchini, squash, and mushrooms. Add the olive oil, salt, and pepper. Toss well. Roast the vegetables for 30 minutes, tossing several times, or until they are cooked through.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and stir occasionally until the water returns to a boil. Cook the pasta for 8 to 10 minutes or according to package directions or until it is tender but still has some bite. Drain into a colander.

4. In a large serving bowl, toss the pasta with the vegetables. Add the cheese and toss again. Taste for seasoning and add more salt and pepper, if you like. Adapted from Operation Frontline