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Balsamic roasted vegetable primavera


  • 4 medium carrots, sliced

  • 2 medium zucchinis, coarsely chopped (about 3 cups) 1

  • 1 2/3 cups cherry tomatoes

  • 1/4 cup olive oil

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon minced fresh thyme or 1 tablespoon dried thyme

  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 8 ounces uncooked rigatoni or whole wheat rigatoni

  • 1/4 cup shredded parmesan cheese


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.

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