• 8 ounces rigatoni, mostaccioli, or other medium pasta shape, uncooked
• 1 pound fresh mired vegetables, such as:
• green beans
• red onions
• asparagus
• carrots
• squash
• turnips
• zucchini
• leeks
• fennel
• red or green bell peppers
• mushrooms
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons vegetable or olive oil
• 2 teaspoons balsamic vinegar
• 2 tablespoons grated Parmesan cheese
• 1/4 cup chicken broth

Preheat oven to 450°-500° F. Prepare pasta according to package directions. While pasta is cooking, slice or cut vegetables and place in shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in oven for about l0 minutes or until vegetables caramelize and brown, leaving any juice in baking sheet. Drain and set juices aside. Chop vegetables into l″ pieces.

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

Per Serving:
• Calories: 514
• Cholesterol: 2.6 mg
• Sodium: 67.4 mg
• Fiber: 3.1-4.5 gm (depending on choice of vegetables)
• Carbohydrate: 89.6 gm
• Protein: 16.5 gm
• Fat: 9.9 gm
• Diabetic exchange: 5 bread + 2 vegetables + 1/2 med.-fat meat + 1 fat