Balsamic Roasted Vegetable Primavera

Name: Balsamic Roasted Vegetable Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
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

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

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.

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.

Nutrition Facts

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

Originally published as Balsamic Roasted Vegetable Primavera in Taste of Home September/October 2017

Reviews

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Average Rating:

Butcher2boy

Jan 22, 2018

Good way to use up zucchini! I used all kinds of veggies from my garden.
i_like_pie

Jan 15, 2018

Tasty, light, and different!
ms11145

Jan 7, 2018

I had a medley of vegetables that needed to be used up immediately: onions, spring peas, yellow squash and colored peppers . Used rotini. Loved it.
kimspacc

Oct 1, 2017

Outstanding! I used spaghetti, and served it warm.
ebramkamp

Sep 21, 2017

This is easy and flavorful. After reading the other review I cut my carrots thinly. I also added some sliced sweet onion to the carrots, tomatoes and zucchini. I used fresh rosemary and thyme. My husband loved this. I will make it again.
ahmom

Sep 19, 2017

This was really tasty. Carrots take longer to cook than zucchini, thinly slice them.I used home grown basil.