- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 331.8
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 7.9 g
- Protein: 9.5 g
Roasted Garlic, Sweet Pepper & Onion PastaSubmitted by: MLB1974
IntroductionThe sweetness of the roasted vegetables and tangy contrast of the balsamic vinegar makes this a treat for the taste buds. The sweetness of the roasted vegetables and tangy contrast of the balsamic vinegar makes this a treat for the taste buds.
*Balsamic Vinegar, 2 tbsp
Olive Oil, 3 tbsp
Garlic, 6 cloves
Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia)
Sweet peppers (bell), 2 large (2-1/4 per lb, approx 3-3/4"
Onions, raw, 2 medium (2-1/2" dia)
Catelli Smart Pasta, 375 grams (full box)
Cut the tip off the top of the garlic cloves. Place on a small piece of foil and drizzle with 1⁄2 tsp oil. Scrunch to enclose garlic in foil. Roast in preheated oven for 20 minutes or until soft. Remove from oven, leaving oven on, and let cool slightly. Squeeze garlic from skins, discarding skins; coarsely chop garlic and place in a small bowl. Whisk in vinegar, 21⁄2 tbsp oil, set aside.
In a large bowl, toss red pepper, yellow pepper and onion with 1.5 tbsp oil. Spread vegetables on prepared baking sheet. Roast on upper rack of oven, stirring occasionally, for 25 to 30 minutes or until tender and lightly browned.
Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain.
Transfer drained pasta to a large serving bowl and toss with the reserved cooking liquid. Add roasted vegetables and roasted garlic mixture; toss well to combine.
Serving Size: Makes 6 1.5-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MLB1974.