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