Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 759kcal 37%
Fat 30g 46%
Saturated Fat 9g 45%
Carbohydrates 97g 32%
Fiber 11g 44%
Sugar 15g 30%
Protein 25g 50%
Cholesterol 30mg 10%
Sodium 738mg 30%

Percent Daily Values are based on a 2,000 calorie diet.

gimmesomeoven.com

Roasted Vegetable Pasta

Name: Roasted Vegetable Pasta
Ingredients: Roasted Vegetables:; 2 medium zucchini (1 pound), cut into half moons; 1 small eggplant (1 pound), diced into 1-inch cubes; 1 small red onion, thickly sliced; 3 tablespoons olive oil, divided; fine sea salt and freshly-ground black pepper; 1 pound cherry or grape tomatoes; Garlic Balsamic Pasta:; 1 pound pasta (I used mezze rigatoni); 4 tablespoons salted butter; 5 large garlic cloves, pressed or minced; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons balsamic vinegar; 1 ounce freshly-grated Parmesan cheese, plus extra for serving; 1/3 cup finely-chopped fresh basil, plus extra for serving

This Roasted Vegetable Pasta is a flavorful and comforting dish. The combination of zucchini, eggplant, red onion, and tomatoes roasted to perfection, then tossed with garlic balsamic pasta, creates a hearty and satisfying meal. Finished with Parmesan cheese and fresh basil, it's a crowd-pleaser for any night of the week.

Nutrition Facts

Roasted Vegetable Pasta

Ingredients

Roasted Vegetables

Garlic Balsamic Pasta

Steps

Nutrition Facts

More Like This

Comments