Oven-roasted vegetable pasta

6 Servings

Ingredients

Quantity Ingredient
⅓ cup White balsamic vinegar
2 tablespoons Olive oil
2 Shallots; finely chopped
1 teaspoon Dried italian seasoning
¼ teaspoon Salt
¼ teaspoon Pepper
1½ teaspoon Molasses
2 tablespoons Fresh basil; thinly sliced
2 Zucchini
1 Red bell pepper
1 Green bell pepper
2 Yellow squash
1 large Onion
½ pounds Baby carrots
8 ounces Spaghetti or linguine; cooked
¼ cup Parmesan cheese; shredded (not shaker cheese)

Directions

Combine first 8 ingredients in a large bowl. Set aside.

Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.

Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400° for 45 minutes, stirring every 15 minutes.

Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1051 by SuzyWert@... on Jan 25, 1998

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