2 small orange and/or yellow bell peppers, thinly sliced
1 medium zucchini, halved lengthwise, then sliced
1 cup sliced cremini or white mushrooms
1 small red onion, thinly sliced
3/4 cup cherry tomatoes, halved
2 Tbsp. Bertolli® Classico™ Olive Oil
2 cloves garlic, finely chopped
2 tsp. Kosher salt, divided
1/2 tsp. ground black pepper
1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce
1/2 cup dry white wine OR chicken broth
Grated peel of 2 lemons
2 Tbsp. chopped fresh thyme leaves
8 ounces cavatappi noodles, cooked and drained
1/2 cup pine nuts, toasted and coarsely chopped
1/2 cup grated Asiago cheese (about 2 oz.)
1/4 cup finely chopped fresh parsley
Directions
Preheat oven to 400°.
Combine orange peppers, zucchini, mushrooms, onion, tomatoes, Olive Oil, garlic, 1 teaspoon salt and black pepper in large bowl. Turn onto baking sheet in single layer. Roast 15 minutes or until vegetables are tender; set aside.
Bring Sauce, wine, lemon peel and thyme to a boil in 12-inch nonstick skillet over medium-high heat. Stir in vegetables and cavatappi; heat through.
Toss vegetable mixture with remaining ingredients in large serving bowl.
