CalzinoCapo.com

 Site Search:
 
      Home     Recipes     Store

Oven-Roasted Vegetable Pasta

Home | Recipes | O
Spring

Ingredients:

  • 1/3 c White balsamic vinegar
  • 2 tb Olive oil
  • 2 Shallots; finely chopped
  • 1 ts Dried italian seasoning
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 1/2 ts Molasses
  • 2 tb Fresh basil; thinly sliced
  • 2 Zucchini
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 2 Yellow squash
  • 1 lg Onion
  • 1/2 lb Baby carrots
  • 8 oz Spaghetti or linguine; cooked
  • 1/4 c Parmesan cheese; shredded (not shaker cheese)

Directions:

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, 1998