Roasted Summer Vegetable Pasta

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 322.5
  • Total Fat: 8.6 g
  • Cholesterol: 11.1 mg
  • Sodium: 147.9 mg
  • Total Carbs: 54.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.6 g

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


Adapted from Eating Well Magazine. Adapted from Eating Well Magazine.
Number of Servings: 6


    2 medium zucchini, diced
    2 red bell peppers, diced
    2 large onions, thinly sliced
    2 TBS extra virgin olive oil
    Salt and pepper, to taste
    4 plum tomatoes, chopped
    1/4 cup fresh basil, chopped
    3 cloves garlic, minced
    12 oz tricolor pasta
    1/2 cup feta cheese


Preheat oven to 450. Bring a large pot of water to a boil.

Toss zucchini, bell pepper, and onion with 1 TBS olive oil and salt and pepper. Spread on large foil cover cookie sheet. Roast for 20 minutes or until browning.

Combine tomatoes, garlic, basil and 1 TBS olive oil in large bowl.

Cook pasta until tender. Drain and add to tomatoe mixture. Stir in roasted vegetable. Adjust salt and pepper to taste. Serve and sprinkle with feta cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user WILLSMOM19.

Member Ratings For This Recipe

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    Loved the recipe.Will make it again. - 5/1/11