- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 352.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 29.3 mg
- Total Carbs: 70.2 g
- Dietary Fiber: 10.9 g
- Protein: 9.9 g
Pasta with Roasted Vegetables Fuhrman'sSubmitted by: CTUPTON
IntroductionBook Eat for Health Book 2 p.230 Book Eat for Health Book 2 p.230
*Pasta, whole wheat elbows, 16 oz (remove)
*Peppers, sweet, red, fresh, 2 cup, 1/2 in.pieces (remove)
*Yellow Crookneck Squash, raw, 2 cup,1/2 in.pieces (remove)
Butternut Squash, 1.5 cup, 1/2 in. cubes (remove)
Eggplant, fresh, 1 med, 1/2 in. pieces (remove)
Olive oil, 2 tbsp, divided
Red Ripe Tomatoes, 2 tomatoes, diced (remove)
*Basil, Fresh, .5 cup (remove)
*Balsamic Vinegar, 2 tbsp (remove)
Garlic, 2 clove, minced(remove)
Wipe a large roasting pan with a thin coating of olive oil.
Combine cut vegetables, coat with 1 tbsp olive oil in prepared pan. roast, stirring occasionally, until beginning to brown-about 25 min.
Mean while, cook pasta and drain, reserving 1/2 cup cooking liquid.
In a large serving bowl, combine pasta, roasted vegetables, tomatoes and basil.
Add remaining olive oil, vinegar, garlic.
If desired, add 1/2 cup saved pasta cooking liquid.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CTUPTON.