Lemon & Thyme Roasted Vegetables With Pasta
To bring out the natural flavors of vegetables, roast them in your oven -- they're easy and so delicious!
1 teaspoon chopped fresh thyme leaves*
2 teaspoons finely chopped fresh garlic
1/2 teaspoon salt
1 1/2 cups 1-inch pieces fresh asparagus**
1 1/2 cups lengthwise quartered baby carrots
1 1/2 cups thin strips red bell pepper
1 cup sliced 1/2-inch leeks
1 cup cubed 1/2-inch rutabaga
8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)
1/4 cup chopped fresh parsley
1 teaspoon freshly grated lemon zest
Freshly grated Parmesan cheese, if desired
Heat oven to 400°F. Combine 2 tablespoons Butter with Olive Oil & Sea Salt, thyme, garlic and salt in bowl.
Place vegetables in 13x9-inch baking pan. Spoon garlic mixture over vegetables; toss well to coat. Cover pan with aluminum foil.
Bake, stirring occasionally, 25 minutes. Uncover; continue baking 20-25 minutes, stirring once, or until vegetables are tender and just start to brown.
Cook spaghetti according to package directions. Drain.
Toss hot spaghetti with parsley, remaining Butter with Olive Oil & Sea Salt and lemon zest. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.
*Substitute 1/4 teaspoon dried thyme leaves.
**Substitute 1 1/2 cups broccoli.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #8065B©1995Land O'Lakes, Inc.