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Pasta with Roasted Vegetables And Balsamic Vinegar

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Pasta with Roasted Vegetables And Balsamic Vinegar

Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 bunch scallions, spring or green onions
cut into 1 inch lengths
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1 each sweet red bell peppers
chopped
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1 each zucchini
chopped
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4 each tomatoes
seeded, diced
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3 each garlic
cloves, minced
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3 tablespoons balsamic vinegar
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1 tablespoon olive oil
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½ pound bow-tie pasta (farfalle)
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Ingredients

Amount Measure Ingredient Features
1 each scallions, spring or green onions
cut into 1 inch lengths
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1 each sweet red bell peppers
chopped
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1 each zucchini
chopped
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4 each tomatoes
seeded, diced
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3 each garlic
cloves, minced
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45 ml balsamic vinegar
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15 ml olive oil
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226.8 g bow-tie pasta (farfalle)
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Directions

Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish . Bake at 400℉ (200℃) for about 30 minutes (stirring once), or until vegetables are tender.

Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables, and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 284g (10.0 oz)
Amount per Serving
Calories 29513% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 19%
Sugars g
Protein 20g
Vitamin A 42% Vitamin C 108%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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