Try this Roasted Vegetable Pasta recipe, or contribute your own.
Suggest a better description1. Preheat oven 475 degrees.
2. Combine mushrooms through pepper in a bowl. Toss well to coat. Arrange mixture in a single layer on a jelly roll pan.
3. Bake for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake 7 more minutes or until done and lightly browned.
4. Cook pasta according to directions. Keep warm.
5. Combine pasta, roasted vegetables. Top with parsley and cheese.
Add chicken for a heartier meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 409 | ||
Calories from Fat: 39 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 47mg | 2 % | |
Potassium 887mg | 23 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 72.3g | ||
Protein 10.5g | 15 % | |
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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