Lemon and Thyme Roasted Vegetables with Pasta
| Yield: | 4 Servings |
| Categories: | Asparagus, Main Dishes, Carrots, Leeks |
| 1 | ts | Chopped fresh thyme leaves; or 1/4 tsp. dried |
| 1/2 | ts | Salt |
| 2 | ts | Garlic; finely chopped |
| 2 | tb | Olive or vegetable oil |
| 1 1/2 | c | Asparagus; in 1" pieces* |
| 1 1/2 | c | Red bell pepper; in thin strips |
| 1 1/2 | c | Baby carrots; quartered lengthwise |
| 1 | c | Leeks; in 1/2" slices |
| 1 | c | Rutabaga; in 1/2" cubes |
| 8 | oz | Uncooked dried spaghetti; linguine, or angel hair pasta |
| 1/4 | c | Chopped parsley |
| 2 | tb | Butter; melted |
| 1 | ts | Grated lemon rind |
| Freshly grated Parmesan cheese; if desired |
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