Veggie Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Al dente penne tossed with roasted, caramelized zucchini, squash, bell pepper, and tomatoes, finished with basil and Parmesan. A vibrant, vegetable-forward pasta that is satisfying as a meatless main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz whole-wheat penne pasta
- 1 medium zucchini (sliced)
- 1 medium yellow squash (sliced)
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 small red onion (sliced)
- 2 cups cherry tomatoes (halved)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- Fresh basil (chopped (for garnish))
At a glance
PER SERVING · TIME 45M
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
- 755mg
- 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
- 667mg
- Calcium
- 114mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 755MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.