Roasted Tomato Veggie Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
5 tomatoes, quartered10-15 mushrooms, halved1 cup brocolli, steamed1/4 small onion diced1 cup yellow summer squash, steamed1/3 cup olive oil2 cups whole wheat rotini pasta2 cloves garlic, pressed4-5 leaves fresh basil, choppedsalt & pepper to taste
Coat the tomatoes with most of the olive oil, reserving 1 tbsp. Salt and pepper the tomatoes and place on a cookie sheet on the lowest shelf under the broiler. Let them roast until the skins start to darken. Cook 2 cups of whole wheat pasta according to package directions, drain well and set aside. To a saute pan add the reserved olive oil, mushrooms, garlic and onions and cook over med-high heat until tender. When the tomatoes are finished add them to the saute pan along with thebasil, steamed broccoli and squash. Stir gently to break up the tomatoes. Add the pasta and salt and pepper to taste. Makes three servings.
Number of Servings: 3
Recipe submitted by SparkPeople user AMANDAB136.
Number of Servings: 3
Recipe submitted by SparkPeople user AMANDAB136.
Nutritional Info Amount Per Serving
- Calories: 364.1
- Total Fat: 15.6 g
- Cholesterol: 0.0 mg
- Sodium: 32.5 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 4.9 g
- Protein: 10.6 g
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