Pasta with Roasted Vegetables

Pasta with Roasted Vegetables

8 ounces Rigatoni, Mostaccioli or other medium pasta shape – uncooked
1 pound fresh mixed vegetables, such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms
Salt and pepper – to taste
1 teaspoon Italian seasoning
2 tablespoons vegetable oil
OR
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 tablespoons grated Parmesan cheese
1/4 cup chicken broth

Preheat oven to 500ºF. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500ºF oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.

When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.