Save on Pinterest

Balsamic Roasted Vegetable Primavera

Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. —Carly Curtin, Ellicott City, Maryland
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 4 medium carrots, sliced
  • 2 medium zucchini, coarsely chopped (about 3 cups)
  • 1-2/3 cups cherry tomatoes
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 8 ounces uncooked rigatoni or whole wheat rigatoni
  • 1/4 cup shredded Parmesan cheese

Directions

  • 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.

Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, use 2, cut into chunks, in place of the cherry tomatoes.
  • Don't be afraid to sprinkle additional fresh herbs just before serving. You'll be amazed at how they can perk up a dish.
  • Nutrition Facts
    1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.

    Recommended Video