Fire Roasted Vegetable Pasta
Sumptuous roast vegetables mingle with tender strands of pasta in this inspired vegetarian freezer meal.
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Cooking tools:
- Baking sheet
- Oven
- Pot
- Colander
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 cups slice Bell Pepper, Red
- 2 cups slice Bell Pepper, Green
- 2 cups slice Bell Pepper, Yellow
- 7 cups dice Asparagus
- 30 ounces Diced Tomatoes, Fire Roasted
- 1 cup slice Mushroom, Portobello
- 8 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Garlic Powder
- 1 tablespoon Olive Oil #1
- 16 ounces Spaghetti, Whole Wheat
- ½ cups Balsamic Vinegar
- ½ cups Tomato Juice
- 1 tablespoon Olive Oil #2
- 1 ¼ cups dice Onion, Red
- 6 teaspoons mince Garlic, Cloves
- 4 tablespoons Italian Seasoning
- 2 tablespoons Molasses
- 1 tablespoon Olive Oil #3
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