Balsamic Roasted Vegetable Primavera

• 4 medium carrots, sliced
• 2 medium zucchini, coarsely chopped (about 3 cups)
• 1-2/3 cups cherry tomatoes
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh thyme or 1 teaspoon 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

1. Preheat oven to 400u0b0. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next six ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.

carrots, zucchini, cherry tomatoes, olive oil, balsamic vinegar, thyme, fresh rosemary, salt, garlic, rigatoni, parmesan cheese

Taken from www.tasteofhome.com/recipes/balsamic-roasted-vegetable-primavera/ (may not work)