Ingredients
4 medium carrots, sliced2 medium zucchini, coarsely chopped (about 3 cups)1-2/3 cups cherry tomatoes1/4 cup olive oil3 tablespoons balsamic vinegar1 tablespoon minced fresh thyme or 1 teaspoon dried thyme2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1 teaspoon salt1/2 teaspoon garlic powder8 ounces uncooked rigatoni or whole wheat rigatoni1/4 cup shredded Parmesan cheese
Preparation
Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.
