roasted balsamic veggies w. creamy pasta

I began to get a little creative one night, while Nate was away, searching my pantry and refrigerator high and low for ingredients that might compliment each other.  With a little brown rice pasta left over, some vegetables begging to be roasted, and some improvisation, I created a simple, sweet, yet savory dish.  Of course balsamic was a key ingredient :)

Roasted Balsamic Veggies w. Creamy Pasta

Ingredients
1 bundle fresh asparagus
1 cup sliced carrots
8 oz. brown rice pasta
½ cup sun-dried tomatoes
Salt & pepper to taste
1 ½ cup Greek yogurt
1/3 cup pasta water

Balsamic vinegar

Extra virgin olive oil

Cooking spray

Directions

Heat oven to 425 degrees.  On a lipped cookie sheet, spray with cooking spray, and lay out asparagus and carrots to fit.  Drizzle with olive oil and balsamic vinegar (or more like douse with balsamic).  Sprinkle a bit of salt and pepper over them and place in oven.  Cook with asparagus in place for about 10 minutes (or until asparagus is tender), remove asparagus, slice into inch long pieces, and set aside (you will have extra).  Continue cooking carrots for about 15-20 minutes or until the carrots become tender.

Meanwhile, cook brown rice pasta.  Drain all but 1/3 cup pasta water and pour pasta back in pot.  In a separate medium pot, mix Greek yogurt, salt, pepper, and pasta water until combined.  Heat on low.  Set aside.

Once carrots and asparagus have been roasted thoroughly, add 1 cup of each to pasta and mix in sun-dried tomatoes.  Pour yogurt sauce over the pasta and combine until evenly mixed through.  Serve and enjoy. (Serves two)