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Pasta w/roasted vegetables & balsamic vineg

Yield: 4 Servings

Ingredients:

• 1 bn Scallions; cut into 1-inch -lengths
• 1 Bell pepper; coarsely -chopped
• 1 Zucchini; coarsely chopped
• 4 Tomatoes; chopped
• 3 Garlic cloves; chopped
• 3 tb Balsamic vinegar
• 1 tb Olive oil
• 1/2 lb Bow-tie or wheel pasta

Instructions:

Combinechopped scallions bell pepper zucchini tomatoes garlic balsamic vinegar and olive oil in a shallow baking dish. Bake at 400 degrees for about 30 minutes stirring once or until vegetables are soft. Meanwhile cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or dish. Total calories per serving: 234. Fat: 4 grams Source: Vegetarian Journal Sept.-Oct. 1993/MM by DEEANNE

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