Pasta with Roasted Vegetables & Balsamic Vinegar

Pasta with Roasted Vegetables & Balsamic Vinegar

Name: Pasta with Roasted Vegetables & Balsamic Vinegar
Yield: 4
Cuisine: Fusion
Ingredients: scallions, spring or green onions; sweet red bell peppers; zucchini; tomatoes; garlic; balsamic vinegar; olive oil; pasta, bow-tie (farfalle)

Submitted by goldi

Try this savory pasta dish made with zucchini, tomatoes and sweet bell peppers.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

BUNCH SCALLIONS, SPRING OR GREEN ONION
cut into 1 inch lengths

EACH SWEET RED BELL PEPPER
chopped

ZUCCHINI
chopped

TOMATOES
seeded, diced

EACH GARLIC
cloves, minced

TABLESPOONS BALSAMIC VINEGAR

TABLESPOON OLIVE OIL

POUND BOW-TIE PASTA (FARFALLE)

Directions

Combine scallions, bell pepper, zucchini, tomatoes, garlic, balsamic vinegar, and olive oil in a shallow baking dish . Bake at 400℉ (200℃) for about 30 minutes (stirring once), or until vegetables are tender.

Cook pasta in boiling water according to package directions. Drain hot cooked pasta and toss with vegetables, and serve.

* not incl. in nutrient facts

Comments

Nutrition Facts

284g

Amount per Serving

Calories 295 13% of calories from fat

% Daily Value *

Total Fat 4g 7%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 20mg 1%

Total Carbohydrate 18g 18%

Dietary Fiber 5g 19%

Sugars g

Protein 20g

Vitamin A 42% • Vitamin C 108%

Calcium 5% • Iron 15%

Collections

Related