Preheat oven 425 degrees. Combine all vegetables and toss with salt and pepper and olive oil. Roast for approximately 20 minutes. Remove from oven. saute garlic with roasted vegetables for 2 minutes. Add stewed tomatoes (do not drain) and sugar. Cook for 2 minutes. Add fresh herbs and cook for 1 minute. Add parmesan cheese (optional). Toss with cooked pasta. Serve hot. Makes 4 servings.
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|Serving Size: 1 Serving (1619g)|
|Recipe Makes: 1|
|Calories from Fat: 287 (14%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||43 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 327mg||101 %|
|Sodium 1069.3mg||37 %|
|Potassium 4228.2mg||111 %|
|Total Carbohydrate 396.4g||117 %|
|Dietary Fiber 42.6g||170 %|
|Sugars, other 353.8g|
|Protein 70.1g||100 %|
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Calories per serving: 2070
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