PASTA WITH ROASTED VEGETABLES AND BALSAMIC VINEGAR

1 bunch scallions, cut into 1-inch lengths
1 red bell pepper, chopped
1 zucchini, chopped
4 tomatoes, seeded, diced
3 garlic cloves, minced
3 tbsp balsamic vinegar
1 tbsp olive oil
1/2 lb bow-tie pasta, uncooked

Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish.

Bake at 400 degrees F for about 30 minutes (stirring once), or until vegetables are tender.

Cook pasta in boiling water according to package directions.

Drain hot cooked pasta and toss with vegetables, and serve.

Servings: 4