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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 222.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 211.9 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Mediterranean roasted veggie pasta calories by ingredient
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Mediterranean roasted veggie pasta

Submitted by: SARAHMICHELEF

Introduction

This dish can take whatever random leftover roast able veggies you throw at it. I recommend making it with a good chunky pasta - I prefer rotini.
Tastes great cold as a pasta salad, too.
This dish can take whatever random leftover roast able veggies you throw at it. I recommend making it with a good chunky pasta - I prefer rotini.
Tastes great cold as a pasta salad, too.

Number of Servings: 10

Ingredients

    2 fennel bulbs, diced
    Other roastable veggies: carrots, bell peppers, onions, zucchini, cauliflower, etc.
    Fresh thyme
    3 T olive oil
    2 cans chickpeas, drained
    3 T balsamic vinegar or lemon juice
    12 oz chunky whole wheat pasta
    Cayenne pepper

Directions

Makes about 10 servings.

Preheat oven to 350.

Chop the fennel bulbs (save some of the tops, too) and other veggies to roast, toss with thyme and olive oil. Roast until tender, stirring occasionally.

Cook the pasta to al dente.

Combine the chickpeas, balsamic or lemon juice, cayenne, and reserved fennel tops.

When the pasta and veggies are done, toss everything in a large bowl.

Good topped with grated parmesan (not included in NI).

Number of Servings: 10

Recipe submitted by SparkPeople user SARAHMICHELEF.






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