Pasta with Roasted Vegetables And Balsamic Vinegar
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Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.
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.
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?
