Roasting vegetables is a good way to spice up a veggie pasta dish. Experiment by adding grilled vegetables -- you can use a stovetop grill -- which provide a nice charred contrast to the sweetness of the roasted ones.
Servings: 2 to 3
- 8 ounces rigatoni pasta, uncooked
- 1 pound mixed fresh vegetables
- 1 teaspoon Italian seasoning
- 2 tablespoon vegetable oil
- 2 teaspoons balsamic vinegar
- 1/4 cup chicken broth
- 2 tablespoons grated Parmesan cheese
Preheat oven to 500 degrees 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 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.
Tip: Try fresh mixed vegetables including green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, mushrooms and red or green bell peppers.
Draining pasta and washing veggies are just two uses for a colander. Shop for a colander.
Serve This Dish With:
- Baby Arugula Salad with Fresh Figs, Raspberries, French Lentils and Warm Goat Cheese
- Cheese Puffs
- Lemon Bars
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