Roasted Vegetable Pasta

Ingredients

• 8 ounce baby portobello mushrooms halved
• 0.3 teaspoon pepper black freshly ground
• 2 cups cherry tomatoes 
• 0.3 cup cooking wine dry white
• 0.3 cup parsley fresh chopped
• 1 tablespoon olive oil 
• 1.5 ounces thinly parmesan cheese fresh shaved
• 8 ounces multigrain penne gluten-free uncooked (such as DeBoles)
• 1 cup peas green frozen thawed
• 1  onion red sliced
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 47
2. Cook pasta according to package directions, omitting salt and fat.
3. Drain and keep warm.
4. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
5. Bake at 475 for 15 minutes; turn vegetables over.
6. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned.
7. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.