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Title: Pasta W/roasted Vegetables and Balsamic Vineg
Categories: Vegetarian Vegan Pasta Main
Yield: 4 Servings
| 1 | bn | Scallions; cut into 1-inch lengths |
| 1 | Bell pepper; coarsely chopped | |
| 1 | Zucchini; coarsely chopped | |
| 4 | Tomatoes; chopped | |
| 3 | Garlic cloves; chopped | |
| 3 | tb | Balsamic vinegar |
| 1 | tb | Olive oil |
| 1/2 | lb | Bow-tie or wheel pasta |
Combinechopped 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.
Total calories per serving: 234. Fat: 4 grams Source: Vegetarian Journal, Sept.-Oct. 1993/MM by DEEANNE
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