Roasting makes veggies an irresistible part of this light but filling dinner.

Ingredients

• 4 medium carrots, sliced
• 2 medium zucchini, coarsely chopped (about 3 cups)
• 1-2/3 cups cherry tomatoes
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 8 ounces uncooked rigatoni or whole wheat rigatoni
• 1/4 cup shredded parmesan cheese

Directions

1. Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes.
2. Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.