directions
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1
Prepare the vegetables
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2
Brush vegetables with a light coating of the salad dressing
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3
Rotate the vegetables in the Flat Standard Basket 20 minutes or until very tender. Remove vegetables and coarsely chop
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4
Toss with remaining salad dressing and basil
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5
Place hot cooked pasta in a serving bowl and toss with vegetable mixture
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6
Serve immediately, or cool and chill to serve as a salad.
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