Roasted Veggie Pasta
- 1 plum tomato, halved
- 1 zucchini, diced
- 1 green bell pepper
- 1 onion, sliced into 1/2 inch pieces
- 1 (16-ounce) box rotini pasta
- Salt and pepper to taste
- 3/4 cup bottled pesto sauce
- 3 tablespoons olive oil
Roasted Veggie Pasta
Featured in the Honolulu Star-Advertiser on July 11, 2018.
Ingredients:
Directions:
- Heat oven to 375°F.
- On a baking sheet, spread tomatoes, zucchini, bell pepper, and onion evenly.
- Sprinkle a little olive oil over them; season with salt and pepper.
- Roast in oven for about 30 minutes, or until cooked and slightly soft.
- Set aside.
- Cook pasta according to box directions, drain it and set it aside.
- In a medium bowl, combine roasted vegetables, pasta, pesto sauce and olive oil.
- Toss together and serve.
Serves 5.
Approximate Nutrient Analysis per serving (not including salt to taste):
600 calories, 26 g fat, 4.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 77 g carbohydrate, 2 g fiber, 5 g sugar, 16 g protein
