Lemon and thyme roasted vegetables with pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Chopped fresh thyme leaves; or 1/4 tsp. dried |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Garlic; finely chopped |
| 2 | tablespoons | Olive or vegetable oil |
| 1½ | cup | Asparagus; in 1\" pieces* |
| 1½ | cup | Red bell pepper; in thin strips |
| 1½ | cup | Baby carrots; quartered lengthwise |
| 1 | cup | Leeks; in 1/2\" slices |
| 1 | cup | Rutabaga; in 1/2\" cubes |
| 8 | ounces | Uncooked dried spaghetti; linguine, or angel hair pasta |
| ¼ | cup | Chopped parsley |
| 2 | tablespoons | Butter; melted |
| 1 | teaspoon | Grated lemon rind |
| Freshly grated Parmesan cheese; if desired | ||
Directions
Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring occasionally 25 minutes. Uncover, continue baking for 15-20 minutes, stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions; drain. Toss hot spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May substitute 1½ cup broccoli for asparagus MC formatting by bobbi744@...
Recipe by: Land O' Lakes recipe Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 04, 1998