| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Asparagus, Bobbie not, Carrots, Leeks, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | t | Chopped fresh thyme leaves |
| or 1/4 tsp. dried | ||
| 1/2 | t | Salt |
| 2 | t | Garlic, finely chopped |
| 2 | T | 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 | T | Butter, melted |
| 1 | t | 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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