Pasta with Pan-Roasted Vegetables
Pan-roasted vegetables add deep flavor to this pasta dish, and the meal comes together in only 30 minutes.
Keywords
- Vegetables
- Weeknight
- Main Courses
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Cooking tools:
- Pot
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
Ingredients
- 5 tablespoons extra virgin olive oil
- 4 large portobello mushroom caps, halved and cut into 1/2-inch slices
- 2 red bell peppers, seeded and chopped
- 1 red onion, chopped
- 5 tablespoons balsamic vinegar
- Salt
- pepper
- 2 garlic cloves, minced
- 1 pound campanelle or fusilli or penne
- 1 pint cherry tomatoes, halved
- 1 cup chopped fresh basil
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