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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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. 1. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  2. 2. Combine pasta, Roasted Vegetables, and peas in a large bowl. Top with parsley and cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Vegetable Pasta Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy