Pasta with Roasted Vegetables is easy to make and low in fat.  You can use the vegetables and pasta of your choice. A good tasty lunch or supper dish.


8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetablesof your choice such as: (green beans, red onions, sugar snap peas, asparagus, carrots, squash, turnips, courgette, leeks, fennel, red or green bell pepper and smushrooms)

Salt and pepper to tastePasta with Roasted Vegetables
1 tsp. Italian seasoning
2 tbsp. vegetable or olive oil
2 tsp. balsamic vinegar
2 tbsp. grated Parmesan cheese
1/4 cup chicken broth


Preheat oven to 500-o F.

Prepare pasta according to directions on packet

While pasta is cooking, cut vegetables and place on a shallow baking tray, arranged in a single layer

Season with salt, pepper and Italian seasoning, and brush lightly with oil

Roast in a 500-o F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice on the baking tray

Drain and set juices aside and chop vegetables into 1-inch pieces

When pasta is done, drain well

Toss the cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.


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{December 28, 2011} {Tags: , , , }