Instructions: 1. Prep: Cut bell peppers into 1/2-inch thick strips. Cut onions into small wedges.

2. Heat oven to 425F. In 13x9x2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender.

3. Meanwhile, cook pasta according to package directions; drain. Heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.

TIP Add moisture by adding warmed broth instead of oil.

6 servings (about 1-1/3 cups each)

Prep Time: 20 min.

Start to Finish: 1
Hr.

We reduced the fat and calories by reducing the amount of oil (2 tbs)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.