Made a ton, may want to cut recipe in half. Or good way to use up leftover roasted veggies!
Preheat over to 450 degrees.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.
Transfer half the vegetable mixture to another large baking sheet. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente tender but still firm to the bite, about 8 minutes. Drain reserving 1 cup of t he cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste. Sprinkle with the parmesan.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (620g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 409 | ||
Calories from Fat: 49 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 165.8mg | 6 % | |
Potassium 1528.2mg | 40 % | |
Total Carbohydrate 84.2g | 25 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 68.9g | ||
Protein 11.7g | 17 % | |
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: 409
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