Mixed Roasted Vegetables and Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 487.2
  • Total Fat: 17.6 g
  • Cholesterol: 26.7 mg
  • Sodium: 267.8 mg
  • Total Carbs: 59.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 25.5 g

View full nutritional breakdown of Mixed Roasted Vegetables and Pasta calories by ingredient
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Number of Servings: 6


    1 medium yellow bell pepper, cut into 1-inch pieces
    1 medium red bell pepper, cut into 1-inch pieces
    1 medium onion, cut into 8 wedges and separated
    2 medium zucchini, cut into 1-inch pieces
    8oz whole mushrooms
    2 tablespoons dried basil leaves
    3 tablespoons olive or vegetable oil
    2 tablespoons red wine vinegar
    2 teaspoons Italian seasoning
    2 cups uncooked cavatappi or germelli pasta
    2 medium tomatoes, seeded and cut into 2 inch pieces
    1 bag (8oz) shredded Italian-style four-cheese blend (2 cups)


1. Heat oven to 450 F
2. In 15X10X1 inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
3. In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetabls. Bake uncovered 25-30 minutes.
4. Meanwhile, cook and drain pasta as directed on package.
5. Reduce oven temperature to 350F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Number of Servings: 6

Recipe submitted by SparkPeople user KIRSTEN110.

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