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From Our Kitchen: Balsamic-Roasted Vegetable Farfalle

From Our Kitchen

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This veggie-packed pasta dish makes a great weeknight meal. Pair it with these Golden Romano Garlic Knots!

Serves 6


9 ounces farfalle pasta 1 cup diced yellow squash 1 cup diced zucchini ½ diced red bell pepper ½ diced green bell pepper ¼ cup diced red onions ¼ cup diced onions ¾ cup drained, chopped canned artichoke hearts 2 tablespoons balsamic vinegar 3 peeled, minced fresh garlic cloves 1 ½ teaspoons dried basil ½ teaspoon dried oregano ½ teaspoon salt ½ teaspoon ground black pepper ½ cup balsamic vinaigrette salad dressing


Step 1: Preheat your oven to 425°F.

Step 2: Cook the pasta according to box directions. Drain — do not rinse.

Step 3: In a large bowl, combine the squashes, bell peppers, onions, artichokes, balsamic vinegar, garlic, and seasonings. Mix well. Marinate for 15 minutes.

Step 4: Transfer the vegetable mixture to sheet pans and roast in the oven for 10 minutes. Turn on broiler and lightly char the vegetables for 5 minutes.

Step 5: Mix the roasted vegetables with the pasta and toss with the balsamic dressing.

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