An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (8)
Bucatini and Parmesan Roasted Tomatoes
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 20%
CARBS 35G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 15G43% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bucatini pasta tossed with oven-roasted cherry tomatoes, parmesan, and fresh basil. Fast and easy with bright, simple flavors.
mainitalianpasta🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 22-25 cherry tomatoes sliced in half
- 3 tablespoons olive oil (divided)
- 1/4 teaspoon salt
- 1/2 - 1 teaspoon oregano
- pinch or two hot pepper flakes if desired
- 1/4 cup Parmesan Cheese
- 3 cups cooked long pasta (spaghetti / bucatini etc)
- TOPPING
- Parmesan cheese
- leaves chopped fresh basil
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 20%
CARBS 35G45% OF CAL
3G FIBER0G ADDED0G INTRINSIC29G OTHER3G TOTAL SUGAR
FAT 15G43% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 447mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 171mg
- Calcium
- 169mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.