Pasta With Roasted Vegetables Balsamic Vinegar Recipes

PASTA WITH ROASTED VEGETABLES & BALSAMIC VINEGAR

Steps:

• Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.
• Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.
• Cook pasta in boiling water according to package directions.
• Drain hot cooked pasta and toss with vegetables and serve.

PASTA SHELLS WITH ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside.
• Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers.
• Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

ROASTED VEGETABLES WITH BALSAMIC VINEGAR

Steps:

• In a shallow roasting pan combine beans, onion, and garlic.
• Drizzle with olive oil;s prinkle with salt and pepper.
• Toss mixture until beans are evenly coated.
• Spread in a single layer.
• Roast in a 450° oven for 8 minutes.
• Stir in squash and roast 6 to 8 minutes more or until vegetables are tender and slightly browned.
• Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat.
• Boil gently about 5 minutes or until vinegar is reduced reduced by half (vinegar will thicken slightly).
• Drizzle the vinegar over roasted vegetables; toss until veggies are evenly coated.
• Enjoy.

BALSAMIC ROASTED VEGETABLE PRIMAVERA

Steps:

• Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes., Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

PASTA WITH ROASTED VEGETABLES, TOMATOES, AND BASIL

Steps:

• Preheat oven to 450° F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash, and butternut squash in prepared pan. Drizzle with 3 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and beginning to brown, stirring occasionally, approximately 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; reserve 3/4 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes, and basil in large bowl. Add remaining 3 tablespoons oil, vinegar, and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on platter. Sprinkle with Parmesan and serve. (Can be made 2 hours ahead. Cover and keep at room temperature.

PASTA WITH ROASTED VEGETABLES, TOMATOES AND BASIL

Steps:

• Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.