Quirky Corkscrew Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 small zucchini, sliced1 small carrot, sliced1 large, red bell pepper, chopped½ medium sweet onion, chopped1 tsp fresh rosemary leaves½ tsp fresh thyme leaves1 tsp olive oil4 oz dry, whole wheat corkscrew pasta8 cups water2 tbsp salt4 cherry tomatoes, halved
Preheat oven to 400F.
Toss all the vegetables and herbs with olive oil.
Place these in a baking dish, cover with foil and bake 30 minutes.
While they are baking, bring the water to a boil.
Add in the salt and pasta, cook 8-10 minutes. Drain, reserving a touch of pasta water.
Top each serving of pasta with the roasted veggies.
Top each serving with four cherry tomato halves and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Toss all the vegetables and herbs with olive oil.
Place these in a baking dish, cover with foil and bake 30 minutes.
While they are baking, bring the water to a boil.
Add in the salt and pasta, cook 8-10 minutes. Drain, reserving a touch of pasta water.
Top each serving of pasta with the roasted veggies.
Top each serving with four cherry tomato halves and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 251.0
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 22.9 mg
- Total Carbs: 53.8 g
- Dietary Fiber: 9.3 g
- Protein: 7.7 g
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