| 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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