| 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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