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Ingredientes
- 8 ounce Rigatoni, Mostaccioli, or possibly other medium pasta shape, uncooked
- 1 lb Fresh mixed vegetables, such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or possibly green bell peppers, mushrooms
- Â Â Salt and pepper to taste
- 1 tsp Italian seasoning
- 2 Tbsp. Vegetable or possibly extra virgin olive oil
- 2 tsp Balsamic vinegar
- 2 Tbsp. Grated Parmesan cheese
- 1/4 c. Chicken broth
Direcciones
- Preheat oven to 500 F. Prepare pasta according to package directions.
- While pasta is cooking, slice or possibly cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500 F oven for about 10 min or possibly till vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pcs. When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese.
- Serve immediately.
- Serves 4
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 538g | |
| Calories 362 | |
| Calories from Fat 59 | 16% |
| Total Fat 6.59g | 8% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.01g | |
| Cholesterol 12mg | 4% |
| Sodium 493mg | 21% |
| Potassium 1046mg | 30% |
| Total Carbs 63.5g | 17% |
| Dietary Fiber 18.4g | 61% |
| Sugars 1.67g | 1% |
| Protein 20.34g | 33% |
