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Pasta with Roasted Vegetables And Balsamic Vinegar

 
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Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 bunch scallions, spring or green onions
cut into 1 inch lengths
1 each sweet red bell peppers
chopped
1 each zucchini
chopped
4 each tomatoes
seeded, diced
3 each garlic
cloves, minced
3 tablespoons balsamic vinegar
1 tablespoon olive oil
½ pound bow-tie pasta (farfalle)

Directions

Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish. Bake at 400℉ (200℃) for about 30 minutes (stirring once), or until vegetables are tender.

Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables, and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 29513% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 19%
Sugars g
Protein 20g
Vitamin A 42% Vitamin C 108%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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