Roasted Vegetable Pasta
This aromatic, colorful, and delicious pasta with roasted vegetables will please your senses of smell, sight, and taste. IF you don't want to use white wine, substitute 1/4 cup of low-sodium chicken broth.
Recipe Summary test
Few cooking methods do as much as roasting to build big, intense flavors with such little effort. Baked in at least 400° heat, vegetables release moisture as they cook. As a result, their flavor becomes concentrated, and their natural sweetness comes out. Simply coat the vegetables with cooking spray or toss with oil or melted butter, and then toss with seasonings. Spread the vegetables in an even layer on a jelly-roll pan, baking pan, or roasting pan so they'll cook evenly. If the vegetables are not in a single layer, the ones on the bottom might steam rather than roast. Stir the vegetables occasionally as they roast.
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Cooking Light Gluten-Free Cookbook