Roasted Vegetable Rotini and Cheese

By The Canadian Living Test Kitchen

83 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	655655 cal
pro	34 g34g pro
total fat	22 g22g total fat
sat. fat	8 g8g sat. fat
carb	87 g87g carb
fibre	11 g11g fibre
chol	43 mg43mg chol
sodium	2 mg2mg sodium
% RDI:	-
calcium	4444 calcium
iron	3131 iron
vit A	2222 vit A
vit C	173173 vit C
folate	2929 folate

This al dente pasta has a lower GI than pasta that is overcooked. Pasta is al dente when it is tender but firm when you bite into it. This child-pleasing dish is filling with or without the ham.

Ingredients

2 onions , coarsely chopped2 2oniononions, coarsely chopped
1 sweet yellow pepper , chopped1 1sweet yellow peppersweet yellow peppers, chopped
1 sweet red pepper , chopped1 1sweet red peppersweet red peppers, chopped
3 zucchinis , sliced3 3zucchinizucchinis, sliced
3 tbsp extra virgin olive oil 3 3tbsp tbspextra virgin olive oil
1 tsp salt 1 1tsp tspsalt
1 tsp pepper 1 1tsp tsppepper
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
3 cups whole wheat rotini 3 3cups cupswhole wheat rotini or whole wheat macaroni
4 oz Black Forest ham , cubed4 4oz ozBlack Forest ham or smoked turkey, cubed
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 cups milk , hot2 2cups cupsmilk, hot
1 1cup cupshredded light-style old cheddar cheese or light ricotta cheese
2 tbsp grated Parmesan cheese 2 2tbsp tbspgrated Parmesan cheese
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

In large bowl, toss onions, red and yellow peppers, zucchini, 1 tbsp (15 mL) of the oil, half each of the salt and pepper and the basil. Spread in single layer on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven, stirring once, until golden and tender, 45 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add roasted vegetables and ham.

Meanwhile, in saucepan, heat remaining oil over medium heat. Add flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until combined. Cook, stirring, until thick enough to coat back of spoon, about 10 minutes. Stir in Cheddar and Parmesan cheeses and remaining salt and pepper. Pour over pasta mixture; toss to coat. Divide among 4 plates; sprinkle with parsley.

Additional information :

Time-saver tip:To make the cheese sauce in the microwave, omit remaining oil. Whisk flour with milk in 8-cup (2 L) glass measure. Microwave on High, whisking often, until bubbly, smooth and thick, about 5 minutes. Whisk in cheeses and remaining salt and pepper.

Source : Canadian Living Magazine: October 2004