Cut up and place on baking sheet:
3 colored peppers
1 large red onion
Sprinkle vegetables with salt and pepper and liberally coat with olive oil. Roast in a 350 degree oven until soft, but not over-cooked (about 45 minutes).
Meanwhile, prepare your choice of pasta according to package directions. I chose a WholeGrain Pasta from Barilla or a similar company.
To the cooked and drained pasta add:
the roasted vegetables
mini-mozzarella balls cut in half (I had these leftover from a party and used about 1 1/2 cups; you could substitute other types of mozzarella)
a handful of fresh basil leaves
more olive oil if you feel it needs a bit of moistening
1 comment:
Thank you Heather - it looks so good! I'll have to make a small amount and see if it's a keeper for the Historian - I think it will be!
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