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Roasted Vegetables with Pasta

Makes 8 servings

Roasted or grilled vegetables are easy to prepare and delicious with pasta! You can use fresh asparagus in the spring and substitute summer squash and zucchini throughout the summer and fall.

1 red onion
1 large red bell pepper
1 pound fresh asparagus
2 cups button mushrooms
1 teaspoon garlic powder or granules
1 teaspoon mixed Italian herbs
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 – 12 ounces dry pasta
2 tomatoes, chopped (optional)

Preheat oven to 500°F.

Cut onion and bell pepper into generous bite-size pieces. Remove tough ends from asparagus, then break into 1 to 2″ pieces. Clean mushrooms and cut off any tough stems. Place all the vegetables into a large bowl and sprinkle with garlic powder or granules, Italian herbs, chili powder, salt, and black pepper. Toss to mix. Spread in a single layer in 1 or 2 large baking dishes. Bake until the vegetables are just tender, 10 to 12 minutes.

While the vegetables are cooking, cook the pasta according to package directions, then drain and arrange on a large platter. Top with the roasted vegetables and chopped tomatoes, if using.

Per serving (1/8 of recipe)

  • Calories: 150
  • Fat: 1 g
  • Saturated Fat: 0.2 g
  • Calories from Fat: 6.1%
  • Cholesterol: 0 mg
  • Protein: 6.1 g
  • Carbohydrates: 29.7 g
  • Sugar: 2.7 g
  • Fiber: 3 g
  • Sodium: 83 mg
  • Calcium: 21 mg
  • Iron: 1.9 mg
  • Vitamin C: 37.3 mg
  • Beta Carotene: 660 mcg
  • Vitamin E: 0.9 mg

Source: New Century Nutrition