| 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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