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Balsamic Roasted Vegetable Primavera

0 | 0 Reviews
Total Time:Prep: 15 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Carly Curtin, Ellicott City, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 24, 2022

Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland


Test Kitchen Tips
  • If your garden is overflowing with large tomatoes, use 2, cut into chunks, in place of the cherry tomatoes.
  • Don't be afraid to sprinkle additional fresh herbs just before serving. You'll be amazed at how they can perk up a dish.
    • TEST KITCHEN APPROVED

    Balsamic Roasted Vegetable Primavera

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    Yield:4 servings
    Prep:15 min
    Cook:20 min
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    Ingredients

    • 4 medium carrots, sliced
    • 2 medium zucchini, coarsely chopped (about 3 cups)
    • 1-2/3 cups cherry tomatoes
    • 1/4 cup olive oil
    • 3 tablespoons balsamic vinegar
    • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
    • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 8 ounces uncooked rigatoni or whole wheat rigatoni
    • 1/4 cup shredded Parmesan cheese
    Text Ingredients
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    Directions

    1. Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
    2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

    Nutrition Facts

    1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.
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