Lemon & Thyme Roasted Vegetables With Pasta

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Land O Lakes


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2 tablespoons olive or vegetable oil

1 teaspoon chopped fresh thyme leaves*

2 teaspoons finely chopped fresh garlic

1/2 teaspoon salt

1 1/2 cups 1-inch pieces fresh asparagus**

1 1/2 cups lengthwise quartered baby carrots

1 1/2 cups thin strips red bell pepper

1 cup sliced 1/2-inch leeks

1 cup cubed 1/2-inch rutabaga

8 ounces uncooked dried spaghetti, linguine or angel hair pasta (capellini)

1/4 cup chopped fresh parsley

2 tablespoons LAND O LAKESĀ® Butter, melted

1 teaspoon freshly grated lemon peel

Freshly grated Parmesan cheese, if desired

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