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Pasta with Roasted Vegetables Recipe


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     Pasta with Roasted Vegetables

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6
Preptime   15 mins.

1 lb. asparagus, woody ends snapped off, cut in 2-in. pcs.
1 each medium red onion and yellow bell pepper, cut in 1-in. chunks
Olive oil nonstick cooking spray
1 tsp. each crushed fennel seeds, paprika and dried thyme
1/4 tsp salt
1 pt. cherry tomatoes, cut in half
8 oz. bow-tie (farfalle) pasta
1 can (about 15 oz.) red kidney beans, rinsed
1 cup packed basil leaves, stacked and cut in narrow strips
1 1/2 cups spicy 8-vegetable juice

Heat oven to 425 degrees F. Have a roasting pan ready.
Put asparagus, onion and bell pepper in pan, coat with nonstick spray. Sprinkle with fennel seeds, paprika, thyme and salt.
Roast 20 mins., tossing vegetables a few times. Add tomatoes; roast 5 to 10 mins. until vegetables are tender and lightly browned.
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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