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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 284.3
  • Total Fat: 10.0 g
  • Cholesterol: 6.0 mg
  • Sodium: 225.8 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 9.4 g
  • Protein: 9.3 g

View full nutritional breakdown of Roasted Vegetables w/ Balsamic Vinegar & Penne calories by ingredient
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Roasted Vegetables w/ Balsamic Vinegar & Penne

Roasted Vegetables w/ Balsamic Vinegar & Penne

Number of Servings: 4


    1 cup (dry) Whole Wheat Penne
    2 tbsp Olive Oil
    1 eggplants, cubed
    2 medium zucchini, cubed
    1 red bell pepper, cubed
    1 cup butternut squash, cubed
    1 small red onion, cut into wedges
    10 spears asparagus, halved
    5 small tomatoes, quartered
    1 tsp dried basil
    1 tsp dried oregano
    1 tsp garlic powder
    1 tsp black pepper
    1/4 cup balsamic vinegar
    1/4 cup shredded Italian blend cheese


Preheat oven to 425* with large baking sheet inside.
Cut all veggies into similar sizes so they cook evenly.
Remove baking sheet, spray with Pam, evenly spread eggplant on it, drizzle with olive oil. Return to oven & roast for 15 min. Remove from oven and add all remaining vegetables & seasonings, toss to coat. Cook an additional 25 min or until all vegetable are tender, turning once during cooking. During last 10-12 minutes cook pasta according to directions, drain.
Combine Pasta, balsamic vinegar & Vegetables. Sprinkle with cheese & serve.

Makes 4 entree servings or 10 side dish servings
This is an awesome side for baked fish or chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user MOM2_JOHN_JACK.

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