Oven-Roasted Vegetable Pasta

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Oven-Roasted Vegetable Pasta Ingredients

1/3 c White balsamic vinegar	2 Zucchini
2 tb Olive oil	1 Red bell pepper
2 Shallots; finely chopped	1 Green bell pepper
1 ts Dried italian seasoning	2 Yellow squash
1/4 ts Salt	1 lg Onion
1/4 ts Pepper	1/2 lb Baby carrots
1 1/2 ts Molasses	8 oz Spaghetti or linguine;
2 tb Fresh basil; thinly sliced	1/4 c Parmesan cheese; shredded

Instructions for Oven-Roasted Vegetable Pasta

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

Main Ingredient: PastaCuisine: Uncategorized

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