Pasta with Roasted Vegetables And Balsamic Vinegar
Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
scallions, spring or green onions
cut into 1 inch lengths |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
zucchini
chopped |
|
| 4 | each |
tomatoes
seeded, diced |
|
| 3 | each |
garlic
cloves, minced |
|
| 3 | tablespoons | balsamic vinegar |
|
| 1 | tablespoon | olive oil |
|
| ½ | pound | bow-tie pasta (farfalle) |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Directions
Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish . Bake at 400℉ (200℃) for about 30 minutes (stirring once), or until vegetables are tender.
Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables, and serve.
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