Menu Plan Recipe: Mixed Veggie Pasta

Sorry guys! I have had company over this weekend and wasn't able to post a couple of recipes from this menu plan. On the other hand, we accomplished so much around the house! :)

We love to have this on the menu at least once every month. It is just so darn yummy. When the garden really starts to grow I can just pluck out the veggies I need and it will be such a frugal dinner!

On to the recipe now lovelies. 

This recipe is on meal plan week 1 for Sunday, June 2. Click HERE to check it out. 

Ingredients

2 medium green peppers, cut into 1-inch pieces

2 medium zucchini, cut into 1-inch pieces

4 oz whole mushrooms, sliced

1/3 cup chopped fresh basil (we just pluck it from the garden) or 2 tbsp dried

3 tbsp olive oil

2 tbsp red wine vinegar

2 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

2 cups of uncooked spiral pasta

1 bag of shredded cheese (2 cups)

Directions

Heat oven to 450 degrees. 

Place peppers, zucchini, and mushrooms in a medium size casserole dish. Sprinkle evenly with basil.

In a small bowl, mix oil, vinegar, Italian seasoning, salt, pepper; drizzle evenly over veggies. 

Bake for 25-30 minutes uncovered. 

Meanwhile, cook and drain pasta. 

Reduce temp. to 350 degrees. 

Add pasta to veggie mixture; toss to coat. 

Sprinkle with cheese. Bake about 15 minutes longer or until the veggies are tender and the cheese is melted.