Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (37)
Roasted Vegetable Pasta
NUTRITION · PER SERVING45M COOK
CAL 31%·PRO 31%
CARBS 111G73% OF CAL
8G FIBER92G OTHER11G TOTAL SUGAR
FAT 12G18% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An easy roasted vegetable pasta with seasonal vegetables, herbs, and cheese. Flexible, flavorful, and a reliable weeknight dinner.
mainpasta🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 carrots (cut into 1-inch pieces)
- 2 Vidalia onions (or 1 small yellow onion, cut into 1-inch pieces)
- 5 small pattypan squash (sliced in half)
- 2 small zucchini (cut into 1-inch pieces)
- 10 cherry tomatoes
- 1 tablespoon extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon sherry vinegar
- 2 garlic cloves (minced)
- ½ teaspoon herbes de Provence
- Leaves from 8 sprigs fresh thyme (plus more for garnish)
- 1 (16-ounce) package brown rice penne pasta
- ½ cup crumbled feta cheese
- ½ cup fresh basil leaves (plus more for garnish)
- Juice of ½ small lemon (plus more if desired)
- Red pepper flakes
- Sea salt and freshly ground black pepper
At a glance
PER SERVING · TIME 45M
CAL 31%·PRO 31%
CARBS 111G73% OF CAL
8G FIBER92G OTHER11G TOTAL SUGAR
FAT 12G18% OF CAL
3G 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
- 15m
- Cook
- 30m
- Sodium
- 248mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 755mg
- Calcium
- 177mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.