Title: Oven-Roasted Vegetable Pasta
Categories: Spring, Supper
Yield: 6 Servings

1/3 c White balsamic vinegar
2 tb Olive oil
2 Shallots; finely chopped
1 ts Dried italian seasoning
1/4 ts Salt
1/4 ts Pepper
1 1/2 ts Molasses
2 tb Fresh basil; thinly sliced
2 Zucchini
1 Red bell pepper
1 Green bell pepper
2 Yellow squash
1 lg Onion
1/2 lb Baby carrots
8 oz Spaghetti or linguine;
-cooked
1/4 c Parmesan cheese; shredded
-(not shaker cheese)

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.

Recipe by: Southern Living

Posted to MC-Recipe Digest V1 #1051 by SuzyWert@aol.com on Jan 25, 1998