Pasta with Pan-Roasted Vegetables

Name: Pasta with Pan-Roasted Vegetables
Ingredients: 5 tablespoons extra virgin olive oil; 4 large portobello mushroom caps, halved and cut into 1/2-inch slices; 2 red bell peppers, seeded and chopped; 1 red onion, chopped; 5 tablespoons balsamic vinegar; Salt and pepper; 2 garlic cloves, minced; 1 pound campanelle or fusilli or penne; 1 pint cherry tomatoes, halved; 1 cup chopped fresh basil

Pasta with Pan-Roasted Vegetables was pinched from <a href="http://www.cookscountry.com/recipes/Pasta-with-Pan-Roasted-Vegetables-Recipe-Cook-s-Country/18556/?social=true&network=fb&extcode=N00KSF100" target="_blank">www.cookscountry.com.</a>

"Why this recipe works:After adding the mushrooms, peppers, and onion to the skillet, we covered it to create a gentle steaming effect that produces nicely browned, tender vegetables. The ruffled nooks and crannies of campanelle pasta (also called bellflower) worked great in our Pasta with Pan-Roasted Vegetables, but fusilli or penne were acceptable substitutes...."

INGREDIENTS

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5 tablespoons extra virgin olive oil

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4 large portobello mushroom caps, halved and cut into 1/2-inch slices

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2 red bell peppers, seeded and chopped

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1 red onion, chopped

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5 tablespoons balsamic vinegar

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Salt and pepper

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2 garlic cloves, minced

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1 pound campanelle or fusilli or penne

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1 pint cherry tomatoes, halved

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1 cup chopped fresh basil

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