Oven-roasted vegetable pasta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | White balsamic vinegar |
| 2 | tablespoons | Olive oil |
| 2 | Shallots; finely chopped | |
| 1 | teaspoon | Dried italian seasoning |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1½ | teaspoon | Molasses |
| 2 | tablespoons | Fresh basil; thinly sliced |
| 2 | Zucchini | |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 2 | Yellow squash | |
| 1 | large | Onion |
| ½ | pounds | Baby carrots |
| 8 | ounces | Spaghetti or linguine; cooked |
| ¼ | cup | Parmesan cheese; shredded (not shaker cheese) |
Directions
Combine first 8 ingredients in a large bowl. Set aside.
Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400° for 45 minutes, stirring every 15 minutes.
Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1051 by SuzyWert@... on Jan 25, 1998