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!
25 min.prep time
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 small 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 for 20 to 25 minutes, stirring once, or until vegetables are tender and just start to brown.
Meanwhile, cook spaghetti according to package directions. Drain.
Toss hot spaghetti with parsley, 2 tablespoons 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.