Pasta with Roasted Vegetables

Pasta with Roasted VegetablesServes 4

8 oz. Rigatoni, Mostaccioli, or other medium pasta shape, uncooked
1 pound fresh mixed vegetables, such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or green bell peppers, mushrooms)

Salt and pepper to taste
1 tsp. Italian seasoning
2 tbsp. vegetable or olive oil
2 tsp. balsamic vinegar
2 tbsp. grated Parmesan cheese
1/4 cup chicken broth

Preheat oven to 500 F. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500 F oven for about 10 minutes or until vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pieces.

When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese. Serve immediately.