Total Time
47mins
Prep 12 mins
Cook 35 mins

I have recently joined a "Biggest Loser" group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese

Ingredients Nutrition

Directions

  1. Preheat oven to 425.
  2. cook rotini according to package directions. rinse in cold water; drain.
  3. in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
  4. spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
  5. in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
  6. season to taste with salt and pepper.
  7. serve at room temperature or slightly warmed.
Most Helpful

5 5

Wow this was really good! I left out the shallots and used a mixture of various shapes of pasta I had in the pantry, otherwise made as specified. I used the balsamic vinegar and did top with just a little parmesan and salt as you suggested. Light and fresh and so easy to make - thanks for posting this great recipe! Made for Spring PAC 2009