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Pasta with Roasted Vegetables Recipe

Pasta with Roasted Vegetables Recipe
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Ingredients

  • 8 ounces rigatoni, mostaccioli or other medium pasta shape, uncooked
  • 1 pound 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 teaspoon Italian seasoning
  • 2 tablespoons vegetable oil or 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1⁄4 cup chicken broth

Directions

  1. 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.
  2. 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.
  3. 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.
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