Pasta with roasted vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rigatoni or Mostaccioli OR other medium pasta shape, uncooked |
| 1 | pounds | Fresh mixed vegetables* |
| Salt and pepper to taste | ||
| 1 | teaspoon | Italian seasoning |
| 2 | tablespoons | Vegetable or olive oil |
| 2 | teaspoons | Balsamic vinegar |
| 2 | tablespoons | Grated Parmesan cheese |
| ¼ | cup | Chicken broth |
Directions
* such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms
Preheat oven to 500 degrees 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 degrees 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.
Each serving provides: 514 Calories; 16½ g Protein; 89⅗ g Carbohydrates; 9.9 g Fat; 2⅗ mg Cholesterol; 67⅖ mg Sodium.
Calories from Fat: 17%
Copyright National Pasta Association () (Reprinted with permission)