Roasted Vegetable Pasta

Photo: Oxmoor House
This aromatic, colorful, and delicious pasta will please your senses of smell, sight, and taste. You'll hardly be able to wait to sit down and eat.

Prep: 9 minutes; Cook: 15 minutes

Yield:

4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)

Recipe from

Recipe Time

Prep: 14 Minutes
Cook: 27 Minutes

Nutritional Information

Calories 338
Caloriesfromfat 17 %
Fat 6 g
Satfat 1.8 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 14.3 g
Carbohydrate 54.9 g
Fiber 5.5 g
Cholesterol 5 mg
Iron 3 mg
Sodium 485 mg
Calcium 106 mg

Ingredients

3 cups (8 ounces) uncooked farfalle (bow tie pasta)
1 cup frozen petite green peas, thawed
1/4 cup chopped fresh parsley
1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

2. Combine pasta, Roasted Vegetables, and peas in a large bowl. Top with parsley and cheese.

Note:

Cooking Light Fresh Food Fast

April 2009