Oven-Roasted Vegetable Pasta

• 1 cup white balsamic vinegar
• 2 tablespoons olive oil
• 2 shallots finely chopped
• 1 teaspoon italian seasoning Dried
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons molasses
• 2 tablespoons fresh basil thinly sliced
• 2 zucchini
• 1 red bell pepper
• 1 green bell pepper
• 2 yellow squash
• 1 onion
• 1/2 pound baby carrots
• 8 ounces spaghetti or linguine, cooked
• 1/4 cup Parmesan cheese shredded, not shaker cheese

1. Combine first 8 ingredients in a large bowl. Set aside.
2. Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally.
3. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400 for 45 minutes, stirring every 15 minutes.
4. Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese.

white balsamic vinegar, olive oil, shallots, salt, pepper, molasses, fresh basil, zucchini, red bell pepper, green bell pepper, yellow squash, onion, carrots, linguine, parmesan cheese

Taken from www.yummly.com/recipe/Oven-Roasted-Vegetable-Pasta-1665769 (may not work)