Very easy and a nice change of pace for pasta lovers.
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. 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 the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 406 | ||
Calories from Fat: 64 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 535.4mg | 18 % | |
Potassium 1240.3mg | 33 % | |
Total Carbohydrate 77.7g | 23 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 64.2g | ||
Protein 12.8g | 18 % | |
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: 406
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