Pasta with Roasted Vegetables
Prep time 12 minutes, Cook time 25 Very low fat!


1 lrg zucchini
1 lrg yellow squash (or yellow zucchini)
1 lrg sweet red pepper, seeded ... you can add yellow or green too.
8 oz of fresh mushrooms
1 lrg onion, cut into thin wedges
2 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. dried rosemary
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 large tomatoes, coarsely chopped (roma's work great)
10 oz. gemelli pasta, uncooked ( may substitute Fusilli - rope shaped
pasta)
2 oz. crumbled goat cheeze ( Feta right?)
1/4 cup shredded fresh basil
Freshly ground pepper (optional)


1. Line a 15x10x1 inch pan with aluminum foil. Cut zucchini, squash,
and red pepper into 1 inch pieces. Place on prepared pan, add
mushrooms and onion.
2. Combine vinegar and next 5 ingredients in a small bowl, stirring
well. Brush over vegetables. Bake at 425 F for 15 minutes. Stir
vegetables, add tomato. Bake addition 10 minutes or until vegies are
tender and golden.
3. Meanwhile, cook pasta according to package directions, omiting salt
and fat, drain. Place pasta in a serving bowl. Add roasted vegies,
toss well. Top with goat (Feta) cheese and basil. Sprinkle with
freshly ground pepper, if desired.


Yield: 10 (1 cup ) servings. Per serving = Cal - 160, Carb - 28.3g,
Protein 6.1g, Fat 2.9g,
Cholesterol 5mg, Fiber 2.4g, Sodium 130mg, Calcium 51mg
Exchanges = 1-1/2 Grain and 1 Fat








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