Tuscan Vegetarian Pasta

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.

• Ready In: 50 mins
• Serves: 6
• Yields: 6

Ingredients

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

Directions

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.