Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Rigatoni or Mostaccioli
-OR other medium pasta
-shape, uncooked
1 lb Fresh mixed vegetables*
Salt and pepper to taste
1 ts Italian seasoning
2 tb Vegetable or olive oil
2 ts Balsamic vinegar
2 tb Grated Parmesan cheese
1/4 c Chicken broth

* such as: green beans, red onions, snow peas, asparagus, carrots,
squash, turnips, zucchini, leeks, fennel, red or green bell peppers,
mushrooms

Preheat oven to 500 degrees F. Prepare pasta according to package
directions. While pasta is cooking, slice or cut vegetables and place
in a shallow baking pan, arranged in a single layer. Season with
salt, pepper and Italian seasoning, and brush lightly with oil. Roast
in a 500 degrees F oven for about 10 minutes or until vegetables
caramelize and brown, leaving any juice in the baking sheet. Drain
and set juices aside. Chop vegetables into 1-inch pieces.

When pasta is done, drain well. Toss cooked pasta with vegetable
juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve
immediately.

Each serving provides: 514 Calories; 16.5 g Protein; 89.6 g
Carbohydrates; 9.9 g Fat; 2.6 mg Cholesterol; 67.4 mg Sodium.
Calories from Fat: 17%

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