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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 364.1
  • Total Fat: 15.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.5 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 4.9 g
  • Protein: 10.6 g

View full nutritional breakdown of Roasted Tomato Veggie Pasta calories by ingredient
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Roasted Tomato Veggie Pasta

Submitted by: AMANDAB136

Introduction

Yummo. Yummo.
Number of Servings: 3

Ingredients

    5 tomatoes, quartered
    10-15 mushrooms, halved
    1 cup brocolli, steamed
    1/4 small onion diced
    1 cup yellow summer squash, steamed
    1/3 cup olive oil
    2 cups whole wheat rotini pasta
    2 cloves garlic, pressed
    4-5 leaves fresh basil, chopped
    salt & pepper to taste

Directions

Coat the tomatoes with most of the olive oil, reserving 1 tbsp. Salt and pepper the tomatoes and place on a cookie sheet on the lowest shelf under the broiler. Let them roast until the skins start to darken. Cook 2 cups of whole wheat pasta according to package directions, drain well and set aside. To a saute pan add the reserved olive oil, mushrooms, garlic and onions and cook over med-high heat until tender. When the tomatoes are finished add them to the saute pan along with thebasil, steamed broccoli and squash. Stir gently to break up the tomatoes. Add the pasta and salt and pepper to taste. Makes three servings.

Number of Servings: 3

Recipe submitted by SparkPeople user AMANDAB136.






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