| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | 1 | Servings | |
INGREDIENTS
| 1 | bn | Scallions; cut into 1-inch pieces |
| 1 | Bell pepper; chopped | |
| 1 | Zucchini; chopped | |
| 4 | Tomatoes; seeded, chopped | |
| 3 | Garlic cloves; minced | |
| 3 | tb | Balsamic vinegar |
| 1 | tb | Olive oil |
| 1/2 | lb | Fuscilli pasta; uncooked |
INSTRUCTIONS
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@gourmetconnection.com> on Aug 24, 1997
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