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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Roasted Vegetable Pasta

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 1/2 cups pasta and 1 tablespoon cheese)
  • Cook time:27 Minutes
  • Prep time:14 Minutes

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.

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
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Roasted Vegetable Pasta recipe

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