Roasted Autumn Veggies with pasta

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 357.8 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted Autumn Veggies with pasta calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Another 'thrown together' dish - my daughter cooked too much spaghetti noodles the other night and we needed to use up the sweet potatoes and mushroom before the go bad.

Turned out really good! This uses barilla plus pasta, which adds extra fiber as well as protein, adjust the nutritional values accordingly if you use another type. You can also use other shapes of pasta in place of the thin spaghetti.
Another 'thrown together' dish - my daughter cooked too much spaghetti noodles the other night and we needed to use up the sweet potatoes and mushroom before the go bad.

Turned out really good! This uses barilla plus pasta, which adds extra fiber as well as protein, adjust the nutritional values accordingly if you use another type. You can also use other shapes of pasta in place of the thin spaghetti.

Number of Servings: 6

Ingredients

    1 cup cubed Sweet potato
    1 cup cubed Potato
    1 cup chopped Onion
    1/2 cup chopped carrots
    1/4 cup chopped Yellow Peppers
    4 large Mushrooms, quartered
    3 cloves Garlic, minced
    2 tsp freshly ground Pepper
    1/2 tsp freshly ground Salt
    4 Tbsp Olive Oil
    1 cup Barilla PLUS Thin Spaghetti
    1 can Diced Tomatoes

Directions

Preheat oven to 350

Place the vegetables and garlic in a large casserole, sprinkle with the salt and pepper and drizzle with the oil, mix well to distribute the oil.

Bake at 350 for about an hour, or until the carrots and potatoes are starting to get tender. Mix in the tomatoes and spaghetti and return to the oven until heated through, about 10 minutes.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CKBYMOMMY.

Rate This Recipe