Pasta W/roasted Vegetables And Balsamic Vineg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Pasta, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | Scallions, cut into | |
| 1-inch | ||
| Lengths | ||
| 1 | Bell pepper, coarsely | |
| Chopped | ||
| 1 | Zucchini, coarsely chopped | |
| 4 | Tomatoes, chopped | |
| 3 | Garlic cloves, chopped | |
| 3 | T | Balsamic vinegar |
| 1 | T | Olive oil |
| 1/2 | lb | Bow-tie or wheel pasta |
INSTRUCTIONS
Combinechopped scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are soft. Meanwhile, cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or dish.
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 0mg
Sodium: 712.1mg
Potassium: 1833.4mg
Carbohydrates: 55.1g
Fiber: 11.9g
Sugar: 23.2g
Protein: 9.1g