Pasta With Roasted Vegetables And Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Pasta, Vegan, Vegetarian | 4 | 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. Total calories per serving: 234. Fat: 4 grams Source: Vegetarian Journal, Sept.-Oct. 1993/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 346.6mg
Potassium: 536.4mg
Carbohydrates: 11.6g
Fiber: 3.7g
Sugar: 6.1g
Protein: 3.9g