Roasted Italian Veggies and Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 320.7
  • Total Fat: 10.8 g
  • Cholesterol: 3.8 mg
  • Sodium: 551.2 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 9.7 g
  • Protein: 14.9 g

View full nutritional breakdown of Roasted Italian Veggies and Pasta calories by ingredient



Number of Servings: 4

Ingredients

    2 Medium Zucchini Chopped
    1 Medium Summer Squash Chopped
    1 Red Pepper Chopped
    1 15 oz can of Petite Cut Tomatoes
    2 TBS Olive Oil
    6 oz Whole Wheat Pasta
    1 C Veggie Shreds (Parm, Mozz & Romano)
    1 TBS Italian Seasoning

Directions

Preheat Oven to 450. Mix Squash, Zucchini and peppers in a bowl add Olive Oil and Italian Seasoning. Mix well. Place on a cookie sheet in oven for 20-25 minutes. Meanwhile, cook pasta according to directions. Drain well and put back in to the pot adding canned tomatoes. Add roasted veggies and toss w/ Veggie shreds. Makes 4 Servings (1.25 Cups)

Number of Servings: 4

Recipe submitted by SparkPeople user TRACY1201.