Set a large, rimmed baking pan on the middle shelf of the oven; preheat to 500 degrees F. Bring a large pot of water to a boil; add salt. Put cauliflower, onions, carrots, and squash in the pot; cover until water returns to a boil. Uncover; cook 2 minutes. With a slotted spoon, transfer vegetables to a colander. Reserve cooking water for later.
In a bowl, toss vegetables, shrimp, tomatoes, wine, oil, garlic, cumin, red pepper, and thyme. Transfer to the pan in the oven; roast 15 minutes, stirring midway, until veggies are tender and shrimp is cooked. Discard thyme.
Return the pot of water to a boil. Add pasta and cook until al dente. Drain and transfer to a wide serving bowl. Toss pasta with veggie mixture; season with salt and pepper. Add cheese if desired.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 185 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 115.6mg||36 %|
|Sodium 560.8mg||19 %|
|Potassium 715.3mg||19 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 41.4g|
|Protein 23.6g||34 %|
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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: 477
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