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
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.
Print this recipe
Submitted 6/13/05.
Source: internet
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
Pasta with Roasted Vegetables