Pasta With Roasted Vegetables & Vinegar |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
My variation of a recipe from an organic pasta package. SUBSTITUTIONS: Use red wine vinegar instead of balsamic. Use Mediterranean seasoning instead of italian. Ingredients:
8 ounces prepared organic pasta (bowtie, penne, or rotini) |
3 -4 scallions, washed and cut into 1-inch lengths or 1 medium onion, chopped |
1 red bell pepper, deseeded and sliced in 1/4-inch strips |
1 zucchini, coarsely chopped |
2 (14 1/2 ounce) cans diced tomatoes, drained or 4 medium tomatoes, chopped |
2 garlic cloves, chopped |
3 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1 teaspoon italian seasoning |
Directions:
1. Preheat oven to 400 degrees.
2. Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, olive oil and italian seasoning in a shallow baking dish.
3. Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are tender.
4. Toss prepared pasta with roasted vegetables and serve in warmed dish.
|
|