Notta Pasta Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, sliced3 medium zucchini, cubed3 medium summer squash, cubed1 medium red bell pepper1 medium yellow or orange bell pepper1 small package of radishes, halved3 baby eggplants, cubed1 pod garlic1/4 cup extra virgin olive oil16 oz notta pasta rice fettuccine noodles8 cups raw spinachsalt and pepper to taste
Preheat oven to 300. Place extra virgin olive oil into large oven proof skillet Cut whole pod of garlic in half and place cut side down garlic into same skillet. Roast in oven approximately minutes or until garlic is lightly browned and aromatic. Meanwhile cut up veggies and place in mixing bowl. When garlic infused oil is done, remove garlic and add veggies, salt, and pepper to taste. After taking evoo and garlic out of oven, raise the temperature to 400 degrees. Roast veggies until tender approximately 40 minutes, stirring halfway through. After stirring, at midway point, put water on to boil. Add pasta, spinach, and salt to taste to the boiling water and cook until tender about 5-6 minutes. Drain, reserving about 2 cups of cooking liquid.
When veggies are done, add drained pasta, spinach, roasted garlic and pasta liquid. Stir until creamy. Serve immediately
Serving Size: Makes 8 servings
When veggies are done, add drained pasta, spinach, roasted garlic and pasta liquid. Stir until creamy. Serve immediately
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 313.4
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 50.7 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 5.8 g
- Protein: 5.2 g
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