Oven-Roasted Vegetable Pasta

Photo: flickr user bochalla

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

Combine first 8 ingredients in a large bowl. Set aside.

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.

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.

Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese.

Makes 6 servings.