PASTA--Oven-Roasted Pasta

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* Exported from MasterCook *

 

Oven Roasted Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup white balsamic vinegar

2 tablespoons olive oil

2 shallots, -- finely chopped

1 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 1/2 teaspoons molasses

2 tablespoons to 3 tbsp. fresh basil -- thinly sliced

2 zucchini -- sliced

1 red bell pepper -- cut in large pieces

1 green bell pepper -- cut in large pieces

2 yellow squash -- sliced

1 large onion -- coarsely chopped

1/2 pound baby carrots

8 ounces spaghetti or linguine -- cooked

1/4 cup Parmesan cheese -- shredded

 

Combine first 8 ingredients in a large bowl; set aside. Add cut vegetables

and baby carrots to vinegar mixture and toss to coat. Let stand about 30

minutes, stirring occasionally.

Drain vegetables, reserving vinegar mixture. Arrange vegetables in a

single layer in a 13x9-inch pan coated with nonstick cooking spray. Bake at 400

degrees for 45 minutes, stirring every 15 minutes.

Heat reserved vinegar mixture. Drizzle over roasted vegetables and serve

over hot pasta. Sprinkle each serving with Parmesan cheese.

 

 

 

 

 

 

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Per Serving (excluding unknown items): 110 Calories; 6g Fat (46.2% calories from

fat); 3g Protein; 12g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 169mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

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