Balsamic Roasted Vegetable Primavera Recipe

Balsamic Roasted Vegetable Primavera Recipe
Balsamic Roasted Vegetable Primavera Recipe photo by Taste of Home
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Balsamic Roasted Vegetable Primavera Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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 six 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. Yield: 4 servings.

Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, swap two 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.
  • Originally published as Balsamic Roasted Vegetable Primavera in Taste of Home September/October 2017

    Nutritional Facts

    1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.

    • 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
    1. Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next six ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
    2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese. Yield: 4 servings.

    Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, swap two 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.
  • Originally published as Balsamic Roasted Vegetable Primavera in Taste of Home September/October 2017

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