Pasta with Roasted Vegetables Fuhrman's


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 352.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.3 mg
  • Total Carbs: 70.2 g
  • Dietary Fiber: 10.9 g
  • Protein: 9.9 g

View full nutritional breakdown of Pasta with Roasted Vegetables Fuhrman's calories by ingredient
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Introduction

Book Eat for Health Book 2 p.230 Book Eat for Health Book 2 p.230
Number of Servings: 6

Ingredients



    *Pasta, whole wheat elbows, 16 oz (remove)
    *Peppers, sweet, red, fresh, 2 cup, 1/2 in.pieces (remove)
    *Yellow Crookneck Squash, raw, 2 cup,1/2 in.pieces (remove)
    Butternut Squash, 1.5 cup, 1/2 in. cubes (remove)
    Eggplant, fresh, 1 med, 1/2 in. pieces (remove)
    Olive oil, 2 tbsp, divided
    Red Ripe Tomatoes, 2 tomatoes, diced (remove)
    *Basil, Fresh, .5 cup (remove)
    *Balsamic Vinegar, 2 tbsp (remove)
    Garlic, 2 clove, minced(remove)

Directions

Preheat oven 450 degrees.
Wipe a large roasting pan with a thin coating of olive oil.
Combine cut vegetables, coat with 1 tbsp olive oil in prepared pan. roast, stirring occasionally, until beginning to brown-about 25 min.
Mean while, cook pasta and drain, reserving 1/2 cup cooking liquid.
In a large serving bowl, combine pasta, roasted vegetables, tomatoes and basil.
Add remaining olive oil, vinegar, garlic.
If desired, add 1/2 cup saved pasta cooking liquid.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CTUPTON.

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