• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Oven-Roasted Vegetable Pasta

  • Recipe Submitted by on

Category: Spring

 Ingredients List

  • 1/3 c White balsamic vinegar
  • 2 tb Olive oil
  • 2 Shallots; finely chopped
  • 1 ts Dried italian seasoning
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 1/2 ts Molasses
  • 2 tb Fresh basil; thinly sliced
  • 2 Zucchini
  • 1 Red bell pepper
  • 1 Green bell pepper
  • 2 Yellow squash
  • 1 lg Onion
  • 1/2 lb Baby carrots
  • 8 oz Spaghetti or linguine;
  • -cooked
  • 1/4 c Parmesan cheese; shredded
  • -(not shaker cheese)


Combine first 8 ingredients in a large bowl. Set aside.

Cut zucchini and next 4 ingredients into large pieces; add cut vegetables
and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes,
stirring occasionally.

Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single
layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at
400° for 45 minutes, stirring every 15 minutes.

Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve
over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings.

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