Emily Bites · by Emily Bites
Pasta Salad with Feta and Roasted Vegetables
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 23%
CARBS 45G57% OF CAL
6G FIBER0G ADDED3G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 12G35% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted asparagus, cherry tomatoes, basil, and feta cheese. Fresh and light, served hot or cold.
mainamericansaladpasta🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup Grape Tomatoes
- 1 cup Asparagus (snapped into 1” pieces)
- 2 garlic cloves (minced)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 12 oz uncooked wheat penne
- 1/3 cup fresh basil leaves (torn)
- 4 oz Feta cheese (crumbled)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 23%
CARBS 45G57% OF CAL
6G FIBER0G ADDED3G INTRINSIC36G OTHER3G TOTAL SUGAR
FAT 12G35% OF CAL
4G SAT9G 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
- 10m
- Cook
- 20m
- Sodium
- 415mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 374mg
- Calcium
- 121mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.