A rustic and simple pasta dish that is light on calories and the budget but packed full of wonderful flavors. Quick and easy to prepare, this makes a complete meal with a warm slice of crusty bread and a chardonnay.

Ingredients

6 serv.

cremini mushrooms↗8 ounces
broccoli floret↗1 cup
spinach, fresh leaf, tightly packed↗1 cup
red bell peppers, julienned↗2
large onion, chopped↗1
mozzarella cheese, shredded↗1 cup
tomato sauce↗1 cup
pasta (fettuccine or penne works well)↗2⁄3 lb
parmesan cheese, grated↗1⁄3 cup
herbes de provence↗3 tablespoons
extra virgin olive oil↗2 tablespoons
salt↗1 tablespoon
pepper↗1⁄2 tablespoon

Step-by-step instructions

1
Mix mushrooms, broccoli, spinach, pepper, and onion.
2
Spread on baking sheet.
3
Drizzle 1 T. olive oil and sprinkle liberally with seasonings.
4
Bake vegetables at 450 for ten minutes.
5
Boil pasta until "al dente".
6
Mix with mozzarella, vegetables, and sauce and transfer to casserole.
7
Drizzle remaining olive oil on top and coat top with Parmesan.
8
Bake at 450 for approximately 20 minutes.

Source: food.com

Original recipe ↗

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