Whole Wheat Rotini Pasta with Roasted Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 1/2 cups Whole Wheat Penne or Rotini (spirals) 2 large or 3 small zucchini 3 large tomatoes 1 clove garlic 1 tsp each dried herbs:*Rosemary*Oregano*Basil1/4 tsp each:*Paprika*Chili Powder*Cayenne PepperParmesan Cheese (dry grated) 1 tsp olive oilCooking spray2 cups Jarred Spagheti or Pizza SauceLowest calories, fat, lowest sugar and carb content, and what I used for this recipe is:Ragu Pizza Sauce Homeade Style (has a green label) 30 cals per 1/4 cup and 1 g fiber. Recipe uses one full jar for 4 servings.
Makes 4 servings, divide ingredients equally: 1 and 1/3 cup pasta, 1/2 cup sauce and 1/4 of the vegetables. Recipe can be doubled, extra ingredients will keep refrigerated, covered about a week.
*Preheat oven to 410 degree F
*Mince the garlic very fine or use a press.
*Chop the vegetables into bite size pieces.
*Use a glass or ceramic type casserole dish, veggies will stick much worse to metal. Spray with cooking spray and arrange in one layer in the dish.
* Sprinkle chopped zucchini and tomato evenly with garlic, rosemary, oregano, and dried basil. Drizzle over olive oil.
* Bake uncovered for 40 minutes. Veg. will soften and may blacken at the edges.
* Pasta can be made while veggies are cooking, in the last 20 minutes of baking, or in advanced and stored covered.
*Boil pasta with a sprinkle of salt added to the water, stir frequently until tender and drain.
*In a bowl or resealable container pour the contents of the jarred pizza sauce.
* Add Paprika, Cayenne Pepper, and Chili Powder and mix thoroughly. Add more of each ingredient to desired heat. Crushed Red Pepper Flakes can also be used.
Serve pasta coated with prepared sauce mixture, and about 1 tsp parmesan cheese per serving. Top with roasted veggies, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user .
*Preheat oven to 410 degree F
*Mince the garlic very fine or use a press.
*Chop the vegetables into bite size pieces.
*Use a glass or ceramic type casserole dish, veggies will stick much worse to metal. Spray with cooking spray and arrange in one layer in the dish.
* Sprinkle chopped zucchini and tomato evenly with garlic, rosemary, oregano, and dried basil. Drizzle over olive oil.
* Bake uncovered for 40 minutes. Veg. will soften and may blacken at the edges.
* Pasta can be made while veggies are cooking, in the last 20 minutes of baking, or in advanced and stored covered.
*Boil pasta with a sprinkle of salt added to the water, stir frequently until tender and drain.
*In a bowl or resealable container pour the contents of the jarred pizza sauce.
* Add Paprika, Cayenne Pepper, and Chili Powder and mix thoroughly. Add more of each ingredient to desired heat. Crushed Red Pepper Flakes can also be used.
Serve pasta coated with prepared sauce mixture, and about 1 tsp parmesan cheese per serving. Top with roasted veggies, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 533.2
- Total Fat: 6.3 g
- Cholesterol: 1.5 mg
- Sodium: 533.0 mg
- Total Carbs: 102.5 g
- Dietary Fiber: 15.6 g
- Protein: 21.0 g
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