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Pasta W/roasted Vegetables & Balsamic Vineg

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      Title: PASTA W/ROASTED VEGETABLES & BALSAMIC VINEG
 Categories: Vegetarian, Pasta, Main dish
      Yield: 4 Servings
 
      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
 
   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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