Pearl Pasta with Roasted Vegetables

Great Summer Recipe. Thanks Meredith!

Serves 4 as a side dish

1/2 C. Zucchini, diced
1/2 C. Yellow Squash, diced
1/2 C. Tomato, diced
1/2 C. Carrot, diced
1/2 C. Leeks, diced
1 T. Orange Juice
1 t. Fresh Thyme Leaves
1 T. Balsalmic Vinegar
1 t. Kosher salt
1/2 t. Pepper
2 T. Extra Virgin Olive Oil
1 C. Bella Cucina Pearl Pasta
2 C. Chicken or Vegetable Broth
1 C. Toasted Pine Nuts
2 T. Parmesan Cheese

1 Preheat oven to 350. Toss vegetables with orange juice, thyme, vinegar, salt, pepper, and olive oil until well coated.

2 Roast in the oven for 35- 40 minutes or until soft and caramelized. Remove from oven.

3 In medium saucepan, bring pearl pasta and broth to a boil for two minutes. Turn off heat and let sit on warm burner for 20 min, or until broth is absorbed.

4 Toss pasta with roasted vegetables, pine nuts, and Parmesan cheese. Serve warm, cold, or at room temperature.