Lemon and thyme roasted vegetables with pasta

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Chopped fresh thyme leaves; or 1/4 tsp. dried
½ teaspoon Salt
2 teaspoons Garlic; finely chopped
2 tablespoons Olive or vegetable oil
1½ cup Asparagus; in 1\" pieces*
1½ cup Red bell pepper; in thin strips
1½ cup Baby carrots; quartered lengthwise
1 cup Leeks; in 1/2\" slices
1 cup Rutabaga; in 1/2\" cubes
8 ounces Uncooked dried spaghetti; linguine, or angel hair pasta
¼ cup Chopped parsley
2 tablespoons Butter; melted
1 teaspoon Grated lemon rind
Freshly grated Parmesan cheese; if desired

Directions

Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring occasionally 25 minutes. Uncover, continue baking for 15-20 minutes, stirring once, or until vegetables are tender and just start to brown.

Meanwhile, cook spaghetti according to package directions; drain. Toss hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May substitute 1½ cup broccoli for asparagus MC formatting by bobbi744@...

Recipe by: Land O' Lakes recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 04, 1998

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