Name: Lemon and Thyme Roasted Vegetables with Pasta
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

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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