Oven-Roasted Vegetable Pasta
| Yield: | 6 Servings |
| Categories: |
| 1/3 | c | White balsamic vinegar |
| 2 | tb | Olive oil |
| 2 | Shallots; finely chopped | |
| 1 | ts | Dried italian seasoning |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/2 | ts | Molasses |
| 2 | tb | Fresh basil; thinly sliced |
| 2 | Zucchini | |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| 2 | Yellow squash | |
| 1 | lg | Onion |
| 1/2 | lb | Baby carrots |
| 8 | oz | Spaghetti or linguine; cooked |
| 1/4 | c | Parmesan cheese; shredded (not shaker cheese) |
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