Recipe - Pasta With Roasted Vegetables

8 ounce Rigatoni; Mostaccioli, or
other medium pasta shape,
uncooked
1 pound Fresh mixed vegetables; such
as: green beans, red
onions, snow peas,
asparagus, carrots, squash,
turnips, zucchini, leeks,
fennel, red or green bell
peppers, mushrooms
Salt and pepper to taste
1 teaspoon Italian seasoning
2 tablespoon Vegetable or olive oil
2 teaspoon Balsamic vinegar
2 tablespoon Grated Parmesan cheese
One fourth cup Chicken broth

Preheat oven to 500º 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 500º 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
1inch 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%

Serves 4
Posted to recipeludigest Volume 01 Number 459 by Bunny
layla696@ix.netcom.com on Jan 5, 1998