Balsamic Roasted Vegetable Primavera

Name: Balsamic Roasted Vegetable Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

7 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

7 Reviews Add your review

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

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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.