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Pasta with Roasted Vegetables Recipe


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     Pasta with Roasted Vegetables

Category   Entrees - Maindishes
Sub Category   None
Servings   4

8 oz. Rigatoni, Mostaccioli, or other
medium pasta shape, uncooked
1 pound fresh mixed vegetables
Salt and pepper to taste
1 tsp. Italian seasoning
2 tbsp. vegetable or olive oil
2 tsp. balsamic vinegar
2 tbsp. grated Parmesan cheese
2 tbsp. grated Parmesan cheese

Preheat oven to 500-o F. Prepare pasta according to package directions.
While pasta is cooking, slice or cut vegetables (zucchini,squask, red onions, red/green bell peppers, msuhrooms, fennel, leeks, snow peas, whatever your preference) 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-o 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.

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