- Cook Time
- Prep Time
- 4 ServingsServings
- 8 oz. 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 peppersmushrooms)
- Salt and pepper to taste
- 1 tsp. Italian seasoning
- 2 tbsp. vegetable or olive oil
- 2 tsp. balsamic vinegar
- 2 tbsp. grated Parmesan cheese
- 1/4 cup vegetable broth
1 Preheat oven to 500-o F. Prepare pasta according to package directions.
2 While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer.
3 Season with salt, pepper and Italian seasoning, and brush lightly with oil.
4 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.
5 Chop vegetables into 1-inch pieces.
6 When pasta is done, drain well.
7 Toss cooked pasta with vegetable juice, vegetables, vinegar, broth and Parmesan cheese. Serve immediately.
Source: National Pasta Association