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Pasta with Roasted Vegetables




Source of Recipe


Internet


List of Ingredients




1 lrg zucchini
1 lrg yellow squash (or yellow zucchini)
1 lrg sweet red pepper, seeded ... you can add yellow or green too.
8 oz of fresh mushrooms
1 lrg onion, cut into thin wedges
2 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. dried rosemary
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 large tomatoes, coarsely chopped (roma's work great)
10 oz. gemelli pasta, uncooked ( may substitute Fusilli - rope shaped
pasta)
2 oz. crumbled goat cheeze ( Feta right?)
1/4 cup shredded fresh basil
Freshly ground pepper (optional)


Recipe



1. Line a 15x10x1 inch pan with aluminum foil. Cut zucchini, squash, and red pepper into 1 inch pieces. Place on prepared pan, add mushrooms and onion.

2. Combine vinegar and next 5 ingredients in a small bowl, stirring well. Brush over vegetables. Bake at 425 F for 15 minutes. Stir vegetables, add tomato. Bake addition 10 minutes or until vegies are tender and golden.

3. Meanwhile, cook pasta according to package directions, omiting salt and fat, drain. Place pasta in a serving bowl. Add roasted vegies, toss well. Top with goat (Feta) cheese and basil. Sprinkle with freshly ground pepper, if desired.