1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
2 medium red onions, cut into small wedges
2 cups fresh mushrooms (about 6 oz), quartered
4 cloves garlic, peeled and sliced
2 teaspoons dried Italian seasoning
Salt and ground black pepper, to taste
2 tablespoons olive oil or vegetable oil
8 ounces vermicelli, uncooked
1 cup reduced-sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)
Servings: 6
1. Heat oven to 425 degrees F. In 13 × 9 × 2-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.
2. Meanwhile, cook pasta according to package directions; drain.
3. In microwave oven, heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended.
4. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.
1 large sweet red pepper, cut into 1/2-inch strips
2 medium red onions, cut into small wedges
2 cups fresh mushrooms (about 6 oz), quartered
4 cloves garlic, peeled and sliced
2 teaspoons dried Italian seasoning
Salt and ground black pepper, to taste
2 tablespoons olive oil or vegetable oil
8 ounces vermicelli, uncooked
1 cup reduced-sodium chicken broth
1 tablespoon grated Parmesan cheese (optional)
Chopped fresh parsley (optional)
Servings: 6
1. Heat oven to 425 degrees F. In 13 × 9 × 2-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.
2. Meanwhile, cook pasta according to package directions; drain.
3. In microwave oven, heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended.
4. Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.
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