Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/3736/Pasta_with_Roasted_Vegetables_and_Balsamic_Vinegar
Pasta with Roasted Vegetables and Balsamic Vinegar
Yield: 4 servings
Ingredients
| 1 | bunch | scallions, cut into 1-inch strips | |
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| 1 | red bell pepper, chopped | ||
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| 1 | zucchini, chopped | ||
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| 4 | tomatoes, seeded and diced | ||
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| 3 | cloves | Garlic, minced | |
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| 3 | tablespoons | Balsamic vinegar | |
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| 1 | tablespoon | olive oil | |
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| 1/2 | lb. | Bow-tie pasta | |
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Directions:
1. Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish. Bake at 400 degrees F. for about 30 minutes (stirring once), or until vegetables are tender.
2. Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables and serve.
Please note that some ingredients and brands may not be available in every store.
Central Market Recipes
https://www.thefreshplace.com/Recipes/Detail/3736/Pasta_with_Roasted_Vegetables_and_Balsamic_Vinegar
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