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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (309g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 304 | ||
| Calories from Fat 57 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 31mg | 1% | |
| Potassium 755mg | 21% | |
| Total Carbohydrate 52.9g | 17% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 7.5g | ||
| Protein 11.0g | 22% | |
Pasta With Roasted Vegetables & Balsamic Vinegar
SERVES 4
Ingredients
- 1 bunch scallion, cut into 1 inch strips
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 4 tomatoes, seeded and diced
- 3 cloves garlic, minced
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 lb bow tie pasta
Directions
1
Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in shallow baking dish.2
Bake at 400 degrees for about 30 minutes (stirring once), or until vegetables are tender.3
Cook pasta in boiling water according to package directions.4
Drain hot cooked pasta and toss with vegetables and serve.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 60 mins
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- Dietary > Vegetarian
Featured Reviews for This Recipe
From: raspberryjello
On Mar 4, 2008
Outstanding! I added a couple of mushrooms to the mix and a couple of minced basil leaves right before serving.
From: sugarpea
On Jan 27, 2008
I added some mushrooms and eggplant to the roasted vegetables and used whole wheat rotini. Great with a quality balsamic.
From: Sudie
On Mar 11, 2003
The first word out of DH's mouth was "Outstanding!" Very tasty, we both enjoyed this. I put some crumbled feta on top, which sort of melted in and was so good! Yummy!
From: HeatherDiane
On Mar 4, 2003
This was super easy and tasty. I subsituted basil flavored olive oil for regular olive oil and I used white onion since I did not have any scallions. I also did not have a zuchinni so I doubled the pepper. This tastes even better the next day, cold, with feta and a dash of seasoned salt.
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