Roasted Vegetable Pasta
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Roasted Vegetable Pasta

NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 30%
CARBS 63G54% OF CAL
7G FIBER43G OTHER13G TOTAL SUGAR
FAT 18G34% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pasta tossed with roasted vegetables caramelized until sweet and tender, finished with olive oil, garlic, and fresh herbs. A fresh, flavorful dish tasting like late summer.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound zucchini – about 2 medium zucchini cut in 1/2 moon slices
  • 1 red bell pepper, chopped in one inch bite-sized pieces
  • 8 ounces cremini mushrooms, cut in half or quarter depending on size
  • 1 red onion, sliced in 1/4 inch wedges
  • 1 pint cherry tomatoes
  • 4 tablespoons olive oil, divided
  • 2 teaspoons Italian seasoning, divided
  • 8 ounces dry pasta (we used rigatoni)
  • 1/4- 1/2 teaspoon red pepper flakes
  • 6 cloves garlic, chopped fine or grated (1/4-1/3 cup)
  • 1 tablespoon fresh rosemary, finely chopped (Optional)
  • 1 lemon zested and juiced
  • salt to taste
  • black pepper to taste
  • 1/2 cup fresh basil leaves torn
  • 1/2 cup pecorino cheese or parmesan cheese, grated
PREP
30M
SODIUM
477MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.