Bow-ties with roasted vegetables

November 19, 2008
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Serves 8

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

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

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