Recipes

PASTA WITH ROASTED VEGETABLES
  • Ingredients
  • 1 zucchini, sliced in half lengthwise
  • 1 small eggplant, peeled and cut in half lengthwise
  • 1 small red onion, peeled and cut in half crosswise
  • 1 red bell pepper, cut in half lengthwise, seeds removed
  • 1/4 cup non-fat Italian salad dressing
  • 2 tablespoons minced fresh basil
  • 1/2 pound corkscrew-shaped pasta, cooked and drained
Directions
  1. Prepare the vegetables
  2. Brush vegetables with a light coating of the salad dressing
  3. Rotate the vegetables in the Flat Standard Basket 20 minutes or until very tender. Remove vegetables and coarsely chop
  4. Toss with remaining salad dressing and basil
  5. Place hot cooked pasta in a serving bowl and toss with vegetable mixture
  6. Serve immediately, or cool and chill to serve as a salad.


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