Recipe for Roasted Red Pepper and Squash Melange with Whole Wheat Pasta

Mound of whole wheat pasta and veggies with leave garnish

Entrees Veggie Loaded and Fiber Rich

Simple and fast. What more could anyone ask for in a main course meal? Roasting and peeling the peppers is an easy way to increase the flavors and gives the dish a bit of sophistication, and the combo of squash adds variety and great nutrition. The essence of each vegetable combines to make an appetizing boost for whole wheat pasta and letting the entire dish rest for a minute or two will allow the pasta to soak up all that goodness.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 12 (6 ½ oz.) servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Recipe Ingredients

3 tablespoons olive oil
1 red bell pepper (roasted, peeled and seeded, cut into strips)
1 cup yellow onions, diced
1 pound dried whole wheat pasta
1 green pepper (roasted, peeled and seeded, cut into strips)
3/4 cup Parmesan cheese
3 tablespoons garlic, minced
1 1/2 cups zucchini squash, chopped
1 1/2 cups yellow squash, chopped
2 cups portobello mushrooms
1 cup basic chicken stock
4 plum tomatoes, chopped
1/4 cup Italian parsley
1/4 cup fresh basil chiffonade

Coat peppers with pan spray and roast them in the oven at 350 degrees for 20-30 minutes.
Place them in a small bowl and cover for five minutes so that the pepper collapses within its own skin and is easier to peel.
Cook pasta following the package directions.
Sauté onions, mushrooms, and garlic in olive oil, adding the squash, sauté to al dente.
Fold in the rest of the ingredients and simmer for 5 minutes to incorporate all the flavor. Fold vegetable mixture into the pasta and serve.