Roasted Vegetables with Gemelli
From cheric 16 years ago
- 25 minutes to make
- Serves 10
From Cooking Light. Gemelli is a rope-shaped pasta that adds a special twist to this dish. If not available, substitute fusilli.
Ingredients
- 1 large zucchini shopping list
- 1 large yellow squash shopping list
- 1 large sweet red pepper shopping list
- 1 (8-ounce) package fresh mushrooms shopping list
- 1 large onion, cut into thin wedges shopping list
- 2 T balsamic vinegar shopping list
- 2 tsps olive oil shopping list
- 1/2 tsp dried rosemary shopping list
- 1/2 tsp sugar shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp freshly ground pepper shopping list
- 2 large tomatoes, coarsely chopped shopping list
- 10 ounces gemelli, uncooked shopping list
- 2 ounces goat cheese, crumbled shopping list
- 1/4 cup shredded fresh basil shopping list
- Freshly ground pepper (optional) shopping list
How to make it
- 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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