Oven-Roasted Vegetable Pasta

Ingredients

cup White balsamic vinegar
2 tablespoons Olive oil
2 Shallots, finely chopped
1 teaspoon Dried italian seasoning
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 teaspoons Molasses
2 tablespoons Fresh basil, thinly sliced
1 lrg Onion
1/2 pound Baby carrots
8 ounces Spaghetti or linguine, cooked
1/4 cup Parmesan cheese, shredded (not shaker cheese)

Preparation

1
Combine first 8 ingredients in a large bowl. Set aside.
2
Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.
3
Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400 for 45 minutes, stirring every 15 minutes.
4
Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese.
5
Makes 6 servings.

Yield:

6.0 servings

Added:

December 18, 2009

Creator:

Anonymous

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