Name: Pasta with Roasted Vegetables
Ingredients: 8 oz Rigatoni; Mostaccioli, or other medium pasta shape, uncooked; 1 lb Fresh mixed vegetables; such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms; Salt and pepper to taste; 1 ts Italian seasoning; 2 tb Vegetable or olive oil; 2 ts Balsamic vinegar; 2 tb Grated Parmesan cheese; 1/4 c Chicken broth

The first [caveat] is concerning the matter which we hear, “Take heed what you hear,” (Mark 4:24). We must hear nothing with approval except what we know to be the word of God. We must, therefore, be well acquainted with the Scriptures ourselves, and by them test the things which we hear, whether they are the word of God or not, as the men of Berea did, Acts 17:11. The second caveat is concerning the manner of hearing, “Take heed how you hear,” (Luke 18:18). That which we know to be grounded upon the Scriptures we must receive, “not as the word of men, but, as it is in truth, the word of God,” (1 Thess. 2:13). We must with reverence attend to it; we must in our hearts believe, and we must in our lives obey it.

William Gouge

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy, Meats	Italian		1	Servings

INGREDIENTS

8	oz	Rigatoni; Mostaccioli, or other medium pasta shape, uncooked
1	lb	Fresh mixed vegetables; such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms
		Salt and pepper to taste
1	ts	Italian seasoning
2	tb	Vegetable or olive oil
2	ts	Balsamic vinegar
2	tb	Grated Parmesan cheese
1/4	c	Chicken broth

INSTRUCTIONS

Preheat oven to 500º F. Prepare pasta according to package directions.
While pasta is cooking, slice or cut vegetables and place in a shallow
baking pan, arranged in a single layer. Season with salt, pepper and
Italian seasoning, and brush lightly with oil. Roast in a 500º F oven for
about 10 minutes or until vegetables caramelize and brown, leaving any
juice in the baking sheet. Drain and set juices aside. Chop vegetables into
1-inch pieces. When pasta is done, drain well. Toss cooked pasta with
vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese.
Serve immediately. Each serving provides: 514 Calories; 16.5 g Protein;
89.6 g Carbohydrates; 9.9 g Fat; 2.6 mg Cholesterol; 67.4 mg Sodium.
Calories from Fat: 17%
Serves 4
Posted to recipelu-digest Volume 01 Number 459 by Bunny
<layla696@ix.netcom.com> on Jan 5, 1998

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