Oven-roasted Vegetable Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Spring, Supper | 6 | Servings |
INGREDIENTS
| 1/3 | c | White balsamic vinegar |
| 2 | T | Olive oil |
| 2 | Shallots, finely chopped | |
| 1 | t | Dried italian seasoning |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | t | Molasses |
| 2 | T | Fresh basil, thinly sliced |
| 2 | Zucchini | |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 2 | Yellow squash | |
| 1 | Onion | |
| 1/2 | lb | Baby carrots |
| 8 | oz | Spaghetti or linguine |
| cooked | ||
| 1/4 | c | Parmesan cheese, shredded |
| not shaker cheese |
INSTRUCTIONS
1998 Combine first 8 ingredients in a large bowl. Set aside. Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400° for 45 minutes, stirring every 15 minutes. Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1051 by SuzyWert@aol.com on Jan 25,
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 3.7mg
Sodium: 216.1mg
Potassium: 911.4mg
Carbohydrates: 34.7g
Fiber: 3.7g
Sugar: 7.2g
Protein: 7.1g