Our Recipe Collection

Pasta with Roasted Vegetable Stew

5 small red potatoes, cut into wedges 
1 large onion, cut into wedges, separated 
2 medium bell peppers, diced 
1 medium carrot, cut into 1/4-inch slices (1/2 cup) 
1 small zucchini, cut into 1/2-inch slices (1 cup) 
1/4 lb. mushrooms, sliced 
2 cloves garlic, finely chopped 
2 Tbsp. olive oil or vegetable oil 
1 can (14 1/2 oz.) beef broth 
2 cans (14 1/2 oz.) Italian style stewed tomatoes, undrained 
2 c HODGSON MILL WHOLE WHEAT SPIRALS, uncooked 
2 Tbsp. chopped fresh parsley

Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan. Broil; 4-6 inches from heat, 15 to 20 minutes, removing vegetables as they become tender; cool. Mix vegetables, broth and tomatoes in 3 quart saucepan. Heat to boiling over medium to high heat; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Cook and drain pasta as directed on package. Add pasta into vegetable mixture. Sprinkle with parsley.

Makes 8 servings. Each serving: 162 calories; 4 g. dietary fiber; 27 g. carbohydrates; 5 g. protein; 4 g. fat; <1 g. saturated fat; 0 mg. cholesterol; 24 mg. sodium.