Recipe for Lemon and Thyme Roasted Vegetables with Pasta 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 tsp Chopped fresh thyme leaves, or 1/4 tsp. dried
1/2 tsp Salt
2 tsp Garlic, finely chopped
2 tbl Olive or vegetable oil
1/2 cup Asparagus, in 1" pieces*
1/2 cup Red bell pepper, in thin strips
1/2 cup Baby carrots, quartered lengthwise
1 cup Leeks, in 1/2" slices
1 cup Rutabaga, in 1/2" cubes
8 oz Uncooked dried spaghetti, linguine, or angel hair pasta
1/4 cup Chopped parsley
2 tbl Butter, melted
1 tsp Grated lemon rind
Instructions:
Instructions: Heat oven to 400 F. In small bowl, stir together thyme, salt, garlic and oil. Place vegetables in 13x9" baking pan. Spoon oil mixture over vegetables; toss well to coat. Cover with aluminum foil. Bake, stirring occasionally 25 minutes. Uncover, continue baking for 15-20 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, butter and lemon peel. Spoon roasted vegetables over pasta mixture. Sprinkle with Parmesan cheese.

Serves 4.
* May
substitute 1 1/2 cup broccoli for asparagus

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