Vegetarian Tuscan Pasta

My mom is the one who deserves credit for finding this recipe. She was looking for vegetarian options and decided to try this one out. It turns out this is a delicious pasta dish that meat lovers and vegetarians will both be happy to eat. I consider this a main course. It's filling without making you feel overly full. Great for a summer night and full of flavor.

8 ounces cremini mushrooms

1 cup broccoli floret

1 cup spinach, fresh leaf, tightly packed

2 red bell peppers, julienned

1 large onion, chopped

1 cup mozzarella cheese, shredded

1 cup tomato sauce

2/3 pound pasta

1/3 cup Parmesan cheese, grated

3 tablespoons herbes de provence

2 tablespoons extra virgin olive oil

1 tablespoon salt

1/2 tablespoon pepper

Preheat your oven to 450F/230C.On your baking sheet combine the mushrooms, broccoli, spinach, peppers and onion. Drizzle with 1 tablespoon olive oil and and sprinkle with salt, pepper and herbes de provence.Bake vegetables for 10 minutes.

In the meantime, bring a pot of salted water to boil and coo the pasta until al dente. In a casserole dish combine the pasta, mozzarella, vegetables and sauce. Drizzle with 2 tablespoons of olive oil and sprinkle with Parmesan cheese. Bake at 450F for 20 minutes.

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