Balsamic Roasted Vegetable Primavera

By COTTONWOOD1

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

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

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.