| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Pasta, Main dish |
2 |
Servings |
INGREDIENTS
| 6 |
|
Carrots; peeled, sliced |
| 1 |
|
Onion; chopped |
| 1 |
tb |
Olive oil |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
lb |
Pasta |
| 1 |
c |
Vegetable broth |
INSTRUCTIONS
Preheat oven to 350 degrees. Combine carrots, onion, olive oil and garlic
in a small bowl, then spread on a baking sheet.Bake for 45 minutes,
stirring twice, until golden and tender. Meanwhile, cook pasta according
topackage directions; drain. Puree roasted vegetables with vegtable broth
in food processor or blender. Toss with hot pasta. Serve immediately.
Serves 2.
Per serving: 491 cal; 14 g prot; 9 g fat; 89 g carb; 0 chol; 78 mg sod; 15
g fiber; vegan
Source: Vegetarian Times, Jan 94/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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