Don't miss another issue…      Subscribe

Pasta with Roasted Vegetables And Balsamic Vinegar

 
253
Pasta with Roasted Vegetables And Balsamic Vinegar Pasta with Roasted Vegetables And Balsamic Vinegar Pasta with Roasted Vegetables And Balsamic Vinegar

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

Add review

 

 

Comments

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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed