Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Pasta with Roasted Vegetables And Balsamic Vinegar

StarStarStarStarEmpty star

Your rating

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

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

Ingredients

Amount Measure Ingredient Features
1 each scallions, spring or green onions
cut into 1 inch lengths
Camera
1 each sweet red bell peppers
chopped
Camera
1 each zucchini
chopped
Camera
4 each tomatoes
seeded, diced
Camera
3 each garlic
cloves, minced
Camera
45 ml balsamic vinegar
Camera
15 ml olive oil
Camera
226.8 g bow-tie pasta (farfalle)
Camera

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 29513% 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?
 

Email this recipe