~~Monday Recipe~~

Pasta with Roasted Vegetables

Ingredients:
8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetables, such as:

• carrots
• squash
• turnips
• green beans
• red onions
• snow peas
• asparagus
• zucchini
• leeks
• fennel
• red or green bell peppers
• mushrooms

Salt and pepper to taste
2 tsp. balsamic vinegar
2 tbsp. vegetable or olive oil
2 tbsp. grated Parmesan cheese

Directions:
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%

By had a different version... twas simpler but the taste was good... added tuna and aubergine... :P
Luved it!!! Try It!!!

By's version... :P