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.
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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?
