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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.9
  • Total Fat: 7.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 161.4 mg
  • Total Carbs: 52.5 g
  • Dietary Fiber: 12.4 g
  • Protein: 13.1 g

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

Submitted by: SHINYSILVRVOLVO
Roasted Vegetable Pasta

Introduction

A colorful, delightful blend of whole wheat pasta and roasted veggies A colorful, delightful blend of whole wheat pasta and roasted veggies
Number of Servings: 6

Ingredients

    4 cups cauliflower florets (1 head)
    4 cups broccoli
    4 cups 1-in.-cubed butternut squash
    1 red onion, coarsely chopped
    2 medium red peppers, coarsely chopped
    2 Tbsp olive oil
    1 Tbsp each minced garlic and chopped fresh sage
    1/4 tsp pepper
    2 box (16 oz) multigrain spaghetti (we like Barilla Plus)
    1 bag (9 oz) baby spinach
    1/4 cup grated Parmesan

Directions

Adjust oven racks to divide oven into thirds. Heat oven to 450ºF. Line 2 rimmed baking sheets with foil; coat with nonstick cooking spray.

Bring a large pot of lightly salted water to boil.

Toss cauliflower, squash, red onion and red peppers with oil, garlic, sage and pepper. Divide vegetables onto the baking sheets. Roast 30 minutes, switching position of pans once, until vegetables are tender.

Meanwhile, cook pasta in boiling water as package directs, reserving 1 cup pasta cooking water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan and reserved cooking water.

With its emphasis on olive oil (a good fat), veggies and whole grains, no wonder the Mediterranean diet is so good for you.


Number of Servings: 6

Recipe submitted by SparkPeople user ESONDIE.






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