Recipe

Roasted Vegetables With Gemelli Recipe

	Cheric / All my dishes 1 year, 7 months ago From Cooking Light. Gemelli is a rope-shaped pasta that adds a special twist to this dish. If not available, substitute fusilli. Prep:15m Cook:25m Servings:10	Cheric
	roasted vegetables with gemelli

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Ingredients

1 large zucchini

1 large yellow squash

1 large sweet red pepper

1 (8-ounce) package fresh mushrooms

1 large onion, cut into thin wedges

2 T balsamic vinegar

2 tsps olive oil

1/2 tsp dried rosemary

1/2 tsp sugar

1/4 tsp salt

1/4 tsp freshly ground pepper

2 large tomatoes, coarsely chopped

10 ounces gemelli, uncooked

2 ounces goat cheese, crumbled

1/4 cup shredded fresh basil

Freshly ground pepper (optional)

Directions

Line a 15- x 10- x 1-inch jellyroll pan with aluminum foil; set aside. Cut zucchini, squash, and red pepper into 1-inch pieces. Place on prepared pan; add mushrooms and onion.

Combine vinegar and next 5 ingredients in a small bowl, stirring well. Brush evenly over vegetables. Bake at 425 for 15 minutes. Stir vegetables, and add tomato. Bake 10 additional minutes or until vegetables are tender and golden.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add roasted vegetables; toss well. Top with goat cheese and basil. Sprinkle with freshly ground pepper, if desired. 10 servings.

Per 1-cup serving: 160 calories; 2.9 g fat; 28.3 g carb

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