Side Pannel
Lemon and Thyme Roasted Vegetables with Pasta
Lemon and Thyme Roasted Vegetables with Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Asparagus, Carrots
Ingredients List
- 1 ts Chopped fresh thyme leaves;
- -or 1/4 tsp. dried
- 1/2 ts Salt
- 2 ts Garlic; finely chopped
- 2 tb Olive or vegetable oil
- 1 1/2 c Asparagus; in 1" pieces*
- 1 1/2 c Red bell pepper; in thin
- -strips
- 1 1/2 c Baby carrots; quartered
- -lengthwise
- 1 c Leeks; in 1/2" slices
- 1 c Rutabaga; in 1/2" cubes
- 8 oz Uncooked dried spaghetti;
- -linguine, or angel hair
- -pasta
- 1/4 c Chopped parsley
- 2 tb Butter; melted
- 1 ts Grated lemon rind
- Freshly grated Parmesan
- -cheese; if desired
Directions
Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and
oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over
vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring
occasionally 25 minutes. Uncover, continue baking for 15-20 minutes,
stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions; drain. Toss hot
spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables
over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May
substitute 1 1/2 cup broccoli for asparagus
oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over
vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring
occasionally 25 minutes. Uncover, continue baking for 15-20 minutes,
stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions; drain. Toss hot
spaghetti with parsley, butter and lemon peel. Spoon roasted vegetables
over pasta mixture. Sprinkle with Parmesan cheese. Serves 4. * May
substitute 1 1/2 cup broccoli for asparagus
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