Roasted Vegetable Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rotini pasta tossed with roasted fresh vegetables including peppers, broccoli, and squash, finished with basil, balsamic vinegar, and parmesan. Colorful, satisfying, and bursting with roasted vegetable flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 cups cherry tomatoes
- 10 garlic cloves
- 4 tablespoons olive oil, (divided)
- 1 small broccoli crown, (broken into florets)
- 1 small yellow summer squash, (quartered and sliced)
- 1 orange bell pepper, (roughly chopped)
- 1/2 red onion, (roughly chopped)
- 10 ounces rotini pasta
- 1/2 cup fresh basil, (chopped)
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt, (or to taste)
- Black pepper, (to taste)
- Pinch red pepper flakes, (or to taste)
- Vegan Parmesan cheese, (for serving (optional))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 582mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.