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Pasta with Roasted Vegetables
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Category |
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Entrees - Maindishes
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Sub
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Low-fat
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Servings |
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6
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Preptime |
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15 mins.
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Ingredients |
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1 lb. asparagus, woody ends snapped off, cut in 2-in. pcs.
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1 each medium red onion and yellow bell pepper, cut in 1-in. chunks
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Olive oil nonstick cooking spray
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1 tsp. each crushed fennel seeds, paprika and dried thyme
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1/4 tsp salt
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1 pt. cherry tomatoes, cut in half
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8 oz. bow-tie (farfalle) pasta
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1 can (about 15 oz.) red kidney beans, rinsed
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1 cup packed basil leaves, stacked and cut in narrow strips
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1 1/2 cups spicy 8-vegetable juice
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Instructions |
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Heat oven to 425 degrees F. Have a roasting pan ready.
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Put asparagus, onion and bell pepper in pan, coat with nonstick spray. Sprinkle with fennel seeds, paprika, thyme and salt.
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Roast 20 mins., tossing vegetables a few times. Add tomatoes; roast 5 to 10 mins. until vegetables are tender and lightly browned.
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Meanwhile cook pasta as directed on package. Drain, return to pot, add roasted vegetables, the beans, basil and vegetable juice. Toss to mix and coat.
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Originally Submitted
1/14/2008
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0 Out of 5 from
0 reviews
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