Mediterranean Pasta with Roasted Vegetables and Peanuts
The smell of fresh garlic, the crunch of tasty peanuts, the colours of the Mediterranean. This delicious Italian meal is a family favourite.
- Serves: Makes 4 servings
- Cooking Time: 30 minutes
|1 red pepper, thinly sliced|
|1 yellow pepper, thinly sliced|
|3 small zucchini, thinly sliced diagonally|
|2 bay leaves|
|2 tsp (10 mL) salt and pepper|
|3 tbsp (45 mL) olive oil|
|3 tomatoes, cut into eighths|
|3 cups (750 mL) pasta (penne, fusilli or rotini)|
|3 garlic cloves, finely chopped|
|1 onion, thinly sliced|
|1 green pepper, thinly sliced|
|¾ cup (175 mL) toasted peanuts, chopped|
|1 tbsp (15 mL) fresh parsley, chopped|
Preheat oven to 400°F (200° C).
In large bowl, toss red and yellow peppers, zucchini, oregano, bay leaves, a pinch each salt and pepper, and 2 tbsp (30 mL) olive oil. Spread over a large rimmed baking sheet.
Bake in top third of oven for 15 minutes. Add tomatoes and combine. Bake another 10 minutes or until slightly charred. Discard bay leaves.
In large pot of boiling, salted water, cook pasta according to package directions. Meanwhile, in large nonstick frying pan, heat the remaining oil over medium-high heat. Cook garlic, onion and green pepper for 6 minutes, stirring occasionally, or until the onions are light brown and the pepper is just cooked
Toss drained pasta with peanuts, roasted vegetables and onion mixture. Season to taste with salt and pepper.
Sprinkle with parsley.
Per serving: 601 calories, 19 g protein, 25 g fat, 75 g carbohydrates