Save some pasta water to loosen it up. Otherwise it's very good.
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)
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Nutritional Information
Amount per serving
- Calories: 338
- Calories from fat: 17%
- Fat: 6g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 0.7g
- Protein: 14.3g
- Carbohydrate: 54.9g
- Fiber: 5.5g
- Cholesterol: 5mg
- Iron: 3mg
- Sodium: 485mg
- Calcium: 106mg
Ingredients
- 3 cups (8 ounces) uncooked farfalle (bow tie pasta)
- 2 cups Roasted Vegetables
- 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.
Roasted Vegetable Pasta Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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