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Roasted Vegetables and Pasta

August 8, 2012

One of my goals for this upcoming school year is to try at least one new dinner a week. I don’t know about you, but I have my favorite go-to dinners that are on a heavy rotation. I’m always on the hunt for new recipes to try. With just one week until school begins, I thought I’d get started with this (above) dinner I saw on a recent episode of Giada at Home.

You could use any vegetables you have on hand–I used zucchini and cauliflower. Simply roast the vegetables and cook the pasta, then toss everything with a light and tangy vinaigrette. And some parmesan cheese doesn’t hurt either.

Find the full recipe here.

Vinaigrette Ingredients:

1/4 C extra-virgin olive oil

2 tbsp red wine vinegar

1 tbsp Dijon mustard

2 tsp honey or agave (I used honey)

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