A low-fat pasta recipe that compliments an assortment of wonderful roasted vegetables. Did you know that pasta is a low-fat, high-carbohydrate food?  Current dietary guidance calls for up to 65% of daily calories to come from carbohydrates. This pasta recipe fits that bill perfectly.

8 oz. 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 or mushrooms)

Salt and pepper to taste

1 teaspoon Italian seasoning

2 tablespoons vegetable or olive oil

2 teaspoons balsamic vinegar

2 tablespoons grated Parmesan cheese

1/4 cup chicken broth

1. Preheat oven to 500*F. Prepare pasta according to package directions.

2. 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.

3. Roast in a 500*F 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.

4. When pasta is done, drain well.

5. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese.

Serve immediately.

Recipe and photo courtesy of the National Pasta Association.

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