Rigatoni with Roasted Vegetables
Lisa
Pasta and veggies
ingredients
- 6oz. dried rigatoni or penne
- 1/2 cup olive oil, divided
- 1 (1-oz) package of onion soup mix
- 2 tsp dried thyme
- 2 large carrots, scraped and cut into 1-inch slices.
- 1 medium zucchini, cut into 1-inch slices.
- 1 (1-lb) eggplant, cut into 1 1/2-inch pieces.
- 1 (8-oz) package of fresh mushrooms, halved
- 1/4 cup balsamic vinegar
- 1/3 cup pine nuts, toasted
- 2 oz. fresh Parmesan cheese, shaved
- Freshly ground pepper
directions
- 1
1. Cook rigatoni according to package directions, drain. Place in a large bowl, and set aside.
- 2
2. Whisk 1/4 cup olive oil, onion soup mix, and thyme in a bowl. Add carrot and next 3 ingredients. tossing to coat.
- 3
3. Spread vegetables evenly in an ungreased roasting pan.
- 4
4. Roast at 450 degrees for 20 to 25 minutes, stirring after 15 minutes. Gently stir roasted vegetables into rigatoni.
- 5
5. Whisk remaining 1/4 cup oil with vinegar. Pour over pasta mixture, tossing to coat, sprinkle with pine nuts, shaved cheese, and pepper. Serve warm
Source: Lisa
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