Pasta with Roasted Vegetables

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* Exported from MasterCook *

 

Pasta with Roasted Vegetables

 

Recipe By :Woman's Day

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 lb asparagus -- woody ends snapped

off, spears cut in 2-in. pieces

1 medium red onion and yellow bell pepper -- cut in 1-in.

chunks

Olive oil nonstick cooking spray

1 tsp crushed fennel seeds -- paprika and dried

thyme

1/4 tsp salt

1 pt cherry tomatoes -- cut in half

8 oz bow-tie (farfalle) pasta

1 can red kidney beans -- (about 15 oz) rinsed

1 cup packed basil leaves -- stacked and cut in

narrow strips

1 1/2 cups spicy 8-vegetable juice

 

1. Heat oven to 425°F. Have a roasting pan ready.

 

2. Put asparagus, onion and bell pepper in pan; coat with nonstick spray.

Sprinkle with fennel seeds, paprika, thyme and salt.

 

3. Roast 20 minutes, tossing vegetables a few times. Add tomatoes; roast 5

to 10 minutes until vegetables are tender and lightly browned.

 

4. Meanwhile cook pasta as directed on package. Drain, return to pot, add

roasted vegetables, the beans, basil and vegetable juice. Toss to mix and

coat.

 

 

 

 

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Per Serving (excluding unknown items): 123 Calories; 1g Fat (3.8% calories

from fat); 8g Protein; 23g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

98mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0