Pasta with Roasted Vegetables Recipe

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

Method

Preheat 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.