Roasted Vegetables Primavera

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
493
FAT
78%
CHOL
26%
SOD
92%

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Ingredients for 4 servings

2 small orange and/or yellow bell peppers, thinly sliced

1 medium zucchini

1 cup sliced cremini mushrooms [or white mushrooms]

1 small red onion, thinly sliced

3/4 cup cherry tomatoes, halved

2 Tbsp. Bertolli® Classico™ Olive Oil

2 cloves garlic

2 tsp. kosher salt, divided

1/2 tsp. ground black pepper

1 jar Bertolli® Mushroom Alfredo with Portobello Mushrooms Sauce

1/2 cup dry white wine [or chicken broth]

Grated peel of 2 lemons

2 Tbsp. chopped fresh thyme

8 ounces cavatappi noodles, cooked and drained

1/2 cup pine nuts, toasted and coarsely chopped

1/2 cup grated Asiago cheese

1/4 cup finely chopped fresh parsley leaves

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