Pasta with Roasted Tomatoes, Green Beans and Capers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 228.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 78.7 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 6.0 g
- Protein: 6.2 g
View full nutritional breakdown of Pasta with Roasted Tomatoes, Green Beans and Capers calories by ingredient
Introduction
Nutritional info without the Vegan parmesan. Nutritional info without the Vegan parmesan.Number of Servings: 4
Ingredients
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olive oil cooking spray
1 medium sweet onion, chopped
2 cloves garlic, minced
1 large can Italian whole plum tomatoes, with juice (I use fresh tomatoes instead of canned)
2-3 tablespoons balsamic vinegar
1 tablespoon capers, drained, rinsed
2 cups cut green beans, cooked to tender-crisp
1 teaspoon Italian Herb seasoning (or dried basil)
1/4 teaspoon dried oregano
sea salt, to taste
freshly ground black pepper
8 ounces quinoa penne or spiral rotini pasta
Vegan parmesan (optional)
Directions
Preheat oven to 375 degrees.
1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.
3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)
Serve with a generous green salad on the side, and some vegan "Parmesan", if desired. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
1. Heat a spray of olive oil in a large skillet over medium heat; add the onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for 2 more minutes. Remove from heat, stir in the capers, cooked green beans, Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow baking dish and roast for 20 to 25 minutes. If tomato juices begin to splatter, cover the baking dish loosely with aluminum foil.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the brown rice pasta until it is al dente. Drain and briefly rinse.
3. Place the drained pasta in a warmed serving bowl and toss with the roasted tomato and green bean mixture. (If the tomatoes are still whole and you prefer them in smaller pieces, break them apart a bit.)
Serve with a generous green salad on the side, and some vegan "Parmesan", if desired. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Member Ratings For This Recipe
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NEWDRE
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JULIEIRENE
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STEPHYJO1