Recipe - Lemon And Thyme Roasted Vegetables With Pasta

1 teaspoon Chopped fresh thyme leaves;
or One fourth tsp. dried
One half teaspoon Salt
2 teaspoon Garlic; finely chopped
2 tablespoon Olive or vegetable oil
1 One half cup Asparagus; in 1" pieces*
1 One half cup Red bell pepper; in thin
strips
1 One half cup Baby carrots; quartered
lengthwise
1 cup Leeks; in 1/2" slices
1 cup Rutabaga; in 1/2" cubes
8 ounce Uncooked dried spaghetti;
linguine, or angel hair
pasta
One fourth cup Chopped parsley
2 tablespoon Butter; melted
1 teaspoon Grated lemon rind
Freshly grated Parmesan
cheese; if desired

Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and
oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over
vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring
occasionally 25 minutes. Uncover, continue baking for 1520 minutes,
stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions; drain. Toss hot
spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables
over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May
substitute 1 One half cup broccoli for asparagus

MC formatting by bobbi744@sojourn.com

Recipe by: Land O' Lakes recipe

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
May 04, 1998