Balsamic Roasted Vegetable Primavera

Balsamic Roasted Vegetable Primavera
Balsamic Roasted Vegetable Primavera

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 4

    medium carrots, sliced

  • 2

    medium zuchinni, coarsely chopped (about 3 cups)

  • 1 2/3

    cups cherry tomatoes

  • 1/4

    cup olive oil

  • 3

    Tbsp. balsamic vinegar

  • 1

    tsp. dried thyme

  • 1/2

    tsp. dried rosemary, crushed

  • 1

    tsp. salt

  • 1/2

    tsp. garlic powder

  • 8

    oz. uncooked rigatoni

  • 1/4

    cup shredded Paresan cheese

Directions

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

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