Lemon and Thyme Roasted Vegetables with Pasta

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Lemon and Thyme Roasted Vegetables with Pasta

 

2 tablespoons olive or vegetable oil

1 teaspoon chopped fresh thyme leaves*

2 teaspoons finely chopped fresh garlic

1/2 teaspoon salt

1 1/2 cups 1-inch pieces fresh asparagus**

1 1/2 cups lengthwise quartered baby carrots

1 1/2 cups thin strips red bell pepper

1 cup sliced 1/2-inch leeks

1 cup cubed 1/2-inch rutabaga

8 ounces uncooked dried spaghetti, linguine or angel

hair pasta

1/4 cup chopped fresh parsley

2 tablespoons butter or margarine, melted

1 teaspoon grated lemon peel

freshly grated Parmesan cheese, if desired

 

Heat oven to 400 degrees.

Combine oil, thyme, garlic and salt in small bowl.

Place vegetables in 13x9-inch baking pan. Spoon oil

mixture over vegetables; toss well to coat. Cover pan

with aluminum foil.

Bake, stirring occasionally, 25 minutes. Uncover;

continue baking for 15 to 20 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.

 

 

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