 |
Pasta with Roasted Vegetables Recipe | |
Pasta | |
|
Ingredients:
Ingredients 8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked 1 pound fresh mixed vegetables, such as: carrots squash turnips green beans red onions snow peas asparagus zucchini leeks fennel red or green bell peppers mushrooms Salt and pepper to taste 1 tsp. Italian seasoning 2 tbsp. vegetable or olive oil 2 tsp. balsamic vinegar 2 tbsp. grated Parmesan cheese 1/4 cup chicken broth
Directions:
MethodPreheat oven to 500: F. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500: F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces. When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately. | |