Try this Oven-Roasted Vegetable Pasta recipe, or contribute your own.
Suggest a better descriptionCombine first 8 ingredients in a large bowl. Set aside. Cut zucchini and next 4 ingredients into large pieces; add cut vegetables and carrots to vinegar mixture, and toss to coat. Let stand 30 minutes, stirring occasionally. Drain vegetables, reserving vinegar mixture. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400? for 45 minutes, stirring every 15 minutes. Heat reserved vinegar mixture. Drizzle over roasted vegetables, and serve over hot pasta. Sprinkle with Parmesan cheese. Makes 6 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1051 by SuzyWert@aol.com on Jan 25, 1998
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 77 | ||
Calories from Fat: 14 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 43.4mg | 1 % | |
Potassium 567.1mg | 15 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 10.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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