Pasta with Roasted Vegetables and Balsamic Vinegar
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Metric measurements
* Nutrition Facts
Ingredients
| 1 | bunch | scallions, spring or green onions | cut into 1-inch lengths* |
| 1 | each | sweet bell pepper | coarsely chopped |
| 1 | each | zucchini | coarsely chopped |
| 4 | each | tomatoes | chopped |
| 3 | each |
garlic cloves |
chopped |
| 3 | tablespoons | balsamic vinegar | |
| 1 | tablespoon |
olive oil |
|
| 1/2 | pound | pasta, bow-tie | or wheel pasta |
Directions
Combine chopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish.
Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are soft.
Meanwhile, cook pasta in boiling water according to package directions.
Drain hot cooked pasta and toss with vegetables.
Serve in a warmed bowl or dish.
First published: 1996-01-27 last updated: 2012-03-31
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