Pasta With Roasted Vegetables
| 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 | t | Italian seasoning |
| 2 | T | Vegetable or olive oil |
| 2 | t | Balsamic vinegar |
| 2 | T | Grated Parmesan cheese |
| 1/4 | c | Chicken broth |
INSTRUCTIONS
Preheat oven to 500° 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 500° 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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Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 8.8mg
Sodium: 359.3mg
Potassium: 692mg
Carbohydrates: 45.3g
Fiber: 3.4g
Sugar: 7g
Protein: 13.8g