Roasted Herbed Vegetables and Pasta
Serves 4 Prep time: 20 minutes Cook time: 20 minutes
75 mL Becel vegan margarine, melted
30 mL finely chopped fresh herbs or 2 tsp (10 mL) dried herbs, crushed (basil, parsley and/or thyme)
1.5 L assorted sliced vegetables (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
250 g whole grain or regular farfalle pasta, cooked and drained
Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.
Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.
Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.