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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.8
  • Total Fat: 8.2 g
  • Cholesterol: 9.6 mg
  • Sodium: 235.5 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 8.9 g
  • Protein: 14.9 g

View full nutritional breakdown of Roasted Vegetable Pasta calories by ingredient
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Roasted Vegetable Pasta

Submitted by: MISSVYKY

Introduction

Roasting makes the veggies crispy and sweet. The pasta is very savoury and delicious. Roasting makes the veggies crispy and sweet. The pasta is very savoury and delicious.
Number of Servings: 4

Ingredients

    Whole Wheat Spaghetti, cooked (pasta), 4 cup


    1 cup Mushrooms- Sliced
    1 cup red pepper, sliced
    1 cup asparagus (ends snapped off) and sliced into 2" lengths
    1 Cup thickly sliced red onion
    1T Italian Seasoning
    Non-Stick cooking spray


    3 cloves garlic- smashed and minced.
    1t oregano
    1t basil
    1t garlic powder
    1t onion powder
    1t thyme
    1t crushed red chili flakes
    1T olive oil


    2 oz. Parmesan Cheese, (optional- IS included in nutritional values, if you leave it out, you'll have less fat and calories)

Directions

Makes 4 Big servings.

- Preheat oven to 400 degrees. Slice veggies and toss with a bit of no-fat cooking spray and the Italian seasoning. Roast in the over about 10-15 minutes on a cookie sheet- until edges are crispy and veggies are tender-crisp.

-In a large bowl (you can use the one you tossed the veggies in) combine remaining spices and olive oil

-cook pasta according to package directions. Once cooked, portion out 4 cups of cooked pasta

-Toss the pasta and veggies in olive oil mixture and serve with Parmesan cheese sprinkled on top.

Number of Servings: 4

Recipe submitted by SparkPeople user MISSVYKY.






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