Roasted Vegetable Pasta


Servings: 4  –  Total time: 30 minutes


  • 3 cups uncooked pasta
  • 1 cup frozen peas
  • 3 cups baby portobello mushrooms, sliced
  • 2 cups grape tomatoes
  • 1 red onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry white wine
  • Parmesan cheese


  1. Preheat oven to 475º F. 
  2. Cook pasta according to package directions. In the last 3 minutes of cooking, add frozen peas.
  3. Combine mushrooms, grape tomatoes, red onion, olive oil, salt, and black pepper in a large roasting pan. Bake for 15 minutes. Add wine and bake for another 10 minutes.
  4. Combine pasta and roasted vegetables. Serve with Parmesan cheese.

Adapted from Cooking Light’s Fresh Food Fast.


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