Pasta with Roasted Vegetables

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2 ts Balsamic vinegar
8 oz Rigatoni; Mostaccioli, or
2 tb Grated Parmesan cheese
1/4 c Chicken broth
2 tb Vegetable or olive oil
salt and pepper; to taste
1 lb Fresh mixed vegetables; such
1 ts Italian seasoning

Original recipe makes 1 Servings



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 on Jan 5, 1998

Calories Per Serving: 164 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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