Name: Pasta with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 oz. Rigatoni (Mostaccioli, or other medium pasta shape, uncooked); 1 pound fresh mixed vegetables; 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 vegetable broth

Pasta with Roasted Vegetables

Prep Time 10

Cook Time 25

Total Time 35

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Servings

Ingredients

8 oz. Rigatoni Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetables such as: (green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppersmushrooms)
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 vegetable broth

Instructions

Preparation

1 Preheat oven to 500-o F. Prepare pasta according to package directions. 2 While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. 3 Season with salt, pepper and Italian seasoning, and brush lightly with oil. 4 Roast in a 500-o F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside.5 Chop vegetables into 1-inch pieces.6 When pasta is done, drain well. 7 Toss cooked pasta with vegetable juice, vegetables, vinegar, broth and Parmesan cheese. Serve immediately.
Source: National Pasta Association