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Bow Ties with Roasted Vegetables and Mozzarella

  • 380calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large red bell pepper , cut into 3/4-inch dice

  2. 1 large yellow bell pepper , cut into 3/4-inch dice

  3. 1 fennel bulb , trimmed, halved, cored, thinly sliced

  4. 1/2 pint(s) cherry tomatoes , halved

  5. 2 teaspoon(s) olive oil

  6. 1/4 teaspoon(s) salt

  7. 1/4 teaspoon(s) freshly ground black pepper

  8. 1 medium zucchini , halved lengthwise and sliced

  9. 3/4 pound(s) farfalle (bow ties)

  10. 1/2 cup(s) sun-dried tomato pesto

  11. 1/4 pound(s) part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 450 degrees F. In a large bowl, toss bell peppers, fennel, tomatoes, oil, salt, and pepper. Spread in a jelly roll pan or on a baking sheet. Roast for 10 minutes. Stir in zucchini and roast for 10 minutes, or until vegetables are tender.

  2. Cook pasta in a large pot of salted boiling water until al dente, 10 to 12 minutes. Drain.

  3. In a large bowl, toss pasta and pesto until pasta is coated. Add roasted vegetables and mozzarella and toss.

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