Fuscilli with balsamic roasted vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Scallions; cut into 1-inch pieces |
| 1 | Bell pepper; chopped | |
| 1 | Zucchini; chopped | |
| 4 | Tomatoes; seeded, chopped | |
| 3 | Garlic cloves; minced | |
| 3 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Olive oil |
| ½ | pounds | Fuscilli pasta; uncooked |
Directions
Cost: $ - Preparation Time: 20 minutes Difficulty Level: 2 - Servings: 2 1. Toss the scallions, bell pepper, zucchini, tomatoes, and garlic with the balsamic vinegar and olive oil. Transfer to a shallow baking dish.
2. Bake at 400F for about 30 minutes, stirring once, until vegetables are soft.
3. Meanwhile, cook the fuscilli in boiling water until al-dente. Drain well and toss with roasted vegetables. Transfer to a large platter and serve.
Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Aug 24, 1997
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