Roasted Vegetable Pasta Recipe


Roasted Vegetable Pasta Recipe

Roasted Vegetable Pasta Recipe

Roasted Vegetable Pasta Recipe
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1236 calories
193 g
25 g
28 g
49 g
9 g
943 g
1969 g
52 g
0 g
16 g
Nutrition Facts
Serving Size
943g
Amount Per Serving
Calories 1236
Calories from Fat 243
% Daily Value *
Total Fat 28g
43%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 25mg
8%
Sodium 1969mg
82%
Total Carbohydrates 193g
64%
Dietary Fiber 18g
73%
Sugars 52g
Protein 49g
Vitamin A
90%
Vitamin C
99%
Calcium
59%
Iron
40%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 3 cups (8 ounces) uncooked gluten-free multigrain penne
  2. 1 (8-ounce) package baby portobello mushrooms, halved
  3. 2 cups grape or cherry tomatoes
  4. 1 red onion, sliced
  5. 1 tablespoon olive oil
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon freshly ground black pepper
  8. 1/4 cup dry white wine
  9. 1 cup frozen petite green peas, thawed
  10. 1/4 cup chopped fresh parsley
  11. 1/4 cup (1 1/2 ounces) thinly shaved fresh Parmesan cheese

Instructions
  1. . Preheat oven to 475°.
  2. 2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  3. 3. Combine mushrooms and next 5 ingredients in a bowl; toss well to coat. Arrange mushroom mixture in a single layer on a jelly-roll pan.
  4. 4. Bake at 475° for 15 minutes; turn vegetables over. Drizzle wine evenly over vegetables; bake an additional 7 minutes or until vegetables are tender and lightly browned. Combine pasta, vegetables, and peas in a large bowl. Top with parsley and cheese.

beta
calories
1236
fat
28g
protein
49g
carbs
193g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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