Title: Pasta with Roasted Vegetables
Categories: Pasta Vegetable Vegetarian
Yield: 4 Servings

12 1/2	lb	Assorted vegetables (see
		Note)
1	c	Olive oil (divided use)
2	ts	Sea salt
2	ts	Black pepper
6	tb	Red wine vinegar
2		Garlic cloves, finely
		Chopped
1 1/2	lb	Radiatore (spiral) pasta,
		Uncooked
1/2	c	Mixed fresh herbs such as
		Italian parsley, purple
		Basil and chives
1	c	Freshly grated Parmesan
		Cheese

Preheat oven to 450 F. Place vegetables in a large bowl and toss with 4 tablespoons olive oil, sea salt and black pepper. Spread the vegetables in a single layer and roast until brown and very tender, 15 to 20 minutes. Stir 2 or 3 times during cooking. For even roasting, cook the tender vegetables-beans, squash and pepper-in one pan; the firmer vegetables, such as carrots, fennel and onions, in another. The firmer vegetables may require longer cooking. Roast all vegetables until soft and caramelized or brown.

Return roasted vegetables to large bowl and toss with vinegar and garlic. Set aside and keep warm.

Bring a large pot of water to a boil and add pasta, cooking according to package instructions, approximately 10 to 12 minutes or to desired degree of doneness. Drain. Toss drained pasta with remaining oil, herbs and cheese. Top with roasted vegetables, toss and serve. Makes 6 servings.

NOTE: The winery uses baby carrots, cut in half lengthwise; fennel, cut in eighths if large, quarters if smaller; whole pearl onions, peeled; baby squash, cut in half lengthwise; green or yellow beans, cut in 1-inch pieces; and red pepper, cut in bite-size squares.

Per serving: Calories 622 Fat 41g Cholesterol 11 mg Sodium 983 mg Percent calories from fat 59%

Source: Niebaum-Coppola Winery Dallas Morning News 9/25/96 Typos by Bobbie Beers

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