Ingredients:
8 oz. RONZONI HEALTHY HARVEST® Linguine, uncooked
1 large green pepper, cut into 1/2-inch thick strips
1 large sweet red pepper, cut into 1/2-inch thick strips
2 medium red onions, cut into small wedges
2 cups (about 6 oz.) fresh mushrooms, quartered
4 cloves garlic, peeled and sliced
2 tsp dried Italian seasoning
Salt and ground black pepper to taste
2 Tbsp olive or vegetable oil
1 cup reduced sodium or regular chicken broth
1 Tbsp grated Parmesan cheese (optional)
Chopped fresh parsley (optional)

Directions:
1. Heat oven to 425°F.
2. In 13 x 9 x 2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender.
3. Meanwhile, cook pasta according to package directions; drain.  
4. Heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended. Toss vegetable mixture and hot pasta.
5. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.

Serves: 6