Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pasta with Roasted Vegetables




Source of Recipe


Woman's Day


List of Ingredients




1 lb asparagus, woody ends snapped off, spears cut in 2-in. pieces
1 each medium red onion and yellow bell pepper, cut in 1-in. chunks
Olive oil nonstick cooking spray
1 tsp each crushed fennel seeds, paprika and dried thyme
1/4 tsp salt
1 pt cherry tomatoes, cut in half
8 oz bow-tie (farfalle) pasta
1 can (about 15 oz) red kidney beans, rinsed
1 cup packed basil leaves, stacked and cut in narrow strips
1 1/2 cups spicy 8-vegetable juice



Recipe



1. Heat oven to 425°F. Have a roasting pan ready.

2. Put asparagus, onion and bell pepper in pan; coat with nonstick spray. Sprinkle with fennel seeds, paprika, thyme and salt.

3. Roast 20 minutes, tossing vegetables a few times. Add tomatoes; roast 5 to 10 minutes until vegetables are tender and lightly browned.

4. Meanwhile cook pasta as directed on package. Drain, return to pot, add roasted vegetables, the beans, basil and vegetable juice. Toss to mix and coat.