Pasta with Pan-Roasted Vegetables
Source
Adapted from Cook's Country Feb/Mar 2009
Yield
3-4
Prep info
10 minute prep + 15 minute cook
Prep time
Not set
Cook time
25 minutes
Time required
25 minutes
Oven preheat
N/A
Type
Side
Status
Tried
Tags
Ingredients
- 2.5 T olive oil
- 8 sliced mushrooms (original called for 4 portobello)
- 1 sliced red bell pepper
- 1/2 c chopped red onion
- 2.5 T balsamic vinegar
- 1 t salt
- 1 t pepper
- 1 t minced garlic
- 225 g pasta (penne or fusilli)
- 12 oz cherry tomatoes (halved)
- 1/2 c chopped basil (fresh)
Method
Bring water for pasta to a boil in a large pot.
Heat oil in a large skillet until shimmering. Add mushrooms, peppers, onion, vinegar, salt, and peppr to skillet and cook covered, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Start cooking pasta.
Uncover and continue to cook, stirring occasionally, until vegetables are render and browned around edges, about 10 to 12 minutes. Stir in garlic and cook for about 30 seconds.
When pasta is al dente, drain, reserving 1/2c cooking water and return to the pot. Add the cooked vegetables, stir in tomatoes and basil, add additional salt and pepper to taste. Serve.