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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.3 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.1 g

View full nutritional breakdown of roasted summer veggie pasta "sauce" calories by ingredient
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roasted summer veggie pasta "sauce"

Submitted by: MAMAWHYTE

Introduction

a great way to use up the extra produce you get during the summer a great way to use up the extra produce you get during the summer
Number of Servings: 8

Ingredients

    Yellow Peppers (bell peppers), 501 grams (remove)
    Summer squash, 1 large (remove)
    Mushrooms, fresh, 321 grams (remove)
    Carrots, raw, 154 grams (remove)
    Onions, raw, 389 grams (remove)
    Red Ripe Tomatoes, 930 grams (remove)

    a few garlic cloves (optional)
    dried herbs of choice (italian blend, perhaps)
    salt and pepper to taste

Directions

dice veggies (big chunks) and toss into a large casserole/ lasagna pan. sprinkle with dried herbs of choice (italian seasoning works well). Roast on high for 30-45 minutes (depending on size of veggies). toss with pasta. add a little broth or pasta water, if too dry, and add parmesan.

Serving Size: 8 big servings
Note: i usually mix half of the veggies with 8 ounces of pasta and 1 oz of parmesan (4 servings) and freeze half of the veggies for another night.

Number of Servings: 8

Recipe submitted by SparkPeople user MAMAWHYTE.






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