Fusilli (Pasta) with Vodka Sauce
INGREDIENTS:
1 bn Scallions; cut into 1-inch
-pieces
1 Bell pepper; chopped
1 Zucchini; chopped
4 Tomatoes; seeded, chopped
3 Garlic cloves; minced
3 tb Balsamic vinegar
1 tb Olive oil
1/2 lb Fuscilli pasta; uncooked
1 bn Scallions; cut into 1-inch
-pieces
1 Bell pepper; chopped
1 Zucchini; chopped
4 Tomatoes; seeded, chopped
3 Garlic cloves; minced
3 tb Balsamic vinegar
1 tb Olive oil
1/2 lb Fuscilli pasta; uncooked
Cost: $ -
Preparation Time: 20 minutes Difficulty Level: 2 -
Servings: 2
1. Toss the scallions, bell pepper, zucchini, tomatoes, and garlic with the balsamic vinegar and olive oil. Transfer to a shallow baking dish.
2. Bake at 400F for about 30 minutes, stirring once, until vegetables are soft.
3. Meanwhile, cook the fuscilli in boiling water until al-dente. Drain well and toss with roasted vegetables. Transfer to a large platter and serve.
Preparation Time: 20 minutes Difficulty Level: 2 -
Servings: 2
1. Toss the scallions, bell pepper, zucchini, tomatoes, and garlic with the balsamic vinegar and olive oil. Transfer to a shallow baking dish.
2. Bake at 400F for about 30 minutes, stirring once, until vegetables are soft.
3. Meanwhile, cook the fuscilli in boiling water until al-dente. Drain well and toss with roasted vegetables. Transfer to a large platter and serve.