Ingredients:
- 4 oz Pasta such as Rotini
- 4 oz dried kidney beans
- 2 large portabella mushrooms
- 1 medium red bell pepper
- 1 small head/bunch broccoli
- 1 tablespoon chopped sun dried tomatoes
- 2-3 tablespoons feta cheese
- 1 – 2 teaspoons extra virgin olive oil
- Pam/oil spray
- Salt and pepper to taste
Method:
- Cook pasta and drain and set aside
- Soak kidney beans overnight or for about 8 hours
- Add enough water and cook until beans are soft. (I used a pressure cooker to cook the beans since it is fast. I cooked for 12 whistles. After cooking in a pressure cooker, make sure the contents are cool before opening the pressure cooker.)
- Preheat oven to 400F
- Slice mushrooms in to thick slices and then cut them diagonally into 2-3 pieces
- Cut bell pepper lengthwise and then cut each half vertically into thin strips. Then diagonally cut the strips into 2 pieces.
- Separate broccoli florets
- Spray cooking spray to a cookie sheet and evenly spread the vegetables. Spray with oil again and toss with your fingers to coat the oil
- Bake for about 20-25 minutes
- In a large mouthed saucepan/skillet add olive oil and add sun dried tomatoes and sauté for a minute.
- Add roasted vegetables, cooked kidney beans, pasta, salt, and black pepper and mix well
- Sprinkle with feta cheese
- Yields: 2 servings