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Randy Smith

    • Lemon and Thyme Roasted Vegetables with Pasta

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Vegetables, Dairy Bobbie not, Asparagus, Carrots, Leeks, Main dishes 4 Servings

    INGREDIENTS

    1 ts Chopped fresh thyme leaves; or 1/4 tsp. dried
    1/2 ts Salt
    2 ts Garlic; finely chopped
    2 tb Olive or vegetable oil
    1 1/2 c Asparagus; in 1" pieces*
    1 1/2 c Red bell pepper; in thin strips
    1 1/2 c Baby carrots; quartered lengthwise
    1 c Leeks; in 1/2" slices
    1 c Rutabaga; in 1/2" cubes
    8 oz Uncooked dried spaghetti; linguine, or angel hair pasta
    1/4 c Chopped parsley
    2 tb Butter; melted
    1 ts Grated lemon rind
    Freshly grated Parmesan cheese; if desired

    INSTRUCTIONS

    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 1 1/2 cup broccoli for asparagus
MC formatting by bobbi744@sojourn.com
Recipe by: Land O' Lakes recipe
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
May 04, 1998

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