Recipe for Oven-Roasted Vegetable Pasta 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/3 cup White balsamic vinegar
2 tbl Olive oil
2 x Shallots, finely chopped
1 tsp Dried italian seasoning
1/4 tsp Salt
1/4 tsp Pepper
1/2 tsp Molasses
2 tbl Fresh basil, thinly sliced
2 x Zucchini
1 x Red bell pepper
1 x Green bell pepper
2 x Yellow squash
1 lrg Onion
1/2 lb Baby carrots
8 oz Spaghetti or linguine, cooked
Instructions:
Instructions: Combine first 8 ingredients in a large bowl. Set aside.

Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.

Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400 for 45 minutes, stirring every 15 minutes.

Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese.

Makes 6 servings.

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