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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 259.7
  • Total Fat: 15.3 g
  • Cholesterol: 20.8 mg
  • Sodium: 57.1 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.1 g

View full nutritional breakdown of Roasted Vegetables and Pasta calories by ingredient
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Roasted Vegetables and Pasta

Submitted by: MAMALAURAJEAN


Number of Servings: 4

Ingredients

    1 large onion, sliced
    1 red, sweet pepper, sliced
    1 green, bell pepper, sliced
    2 baby zucchini, sliced
    1 medium summer, yellow squash
    2 cloves, crushed garlic
    1/4 cup olive oil
    2 Tbsp balsamic vinegar
    2 Tbsp basil
    1 Tbsp thyme
    2 Tbsp Parmesan cheese, grated
    8 oz cooked pasta

Directions

1. Preheat oven to 425.
2. Slice all veggies and toss into a large mixing bowl.
3. Add olive oil, vinegar, basil and thyme and mix into veggies.
4. Spread mixture onto a cookie sheet and roast in oven for 30 minutes, or until soft.
5. Meanwhile cook pasta.
6. Toss roasted veggies back into a bowl and toss with Parmesan cheese.
7. Serve over cooked pasta of choice.

Number of Servings: 4

Recipe submitted by SparkPeople user MAMALAURAJEAN.






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