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Pasta with Roasted Vegetables, Tomatoes, and Basil

Pasta with Roasted Vegetables, Tomatoes, and Basil

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3
Recipe by
Epicurious Epicurious

Ingredients

  • vegetable oil spray (nonstick)
  • 3 red bell peppers (cut into 12 inch pieces)
  • 1 12 eggplants (unpeeled cut into 12 inch pieces)
  • 1 12 yellow crookneck squash (cut into 12 inch pieces)
  • 2 14 cups butternut squash (peeled)
  • 6 tbsps olive oil
  • 1 12 lbs penne pasta
  • 3 tomatoes (cored seeded diced)
  • 34 cup fresh basil (chopped, 2 14 tablespoons dried)
  • 3 tbsps balsamic vinegar
  • 2 garlic cloves (minced)
  • 34 cup grated parmesan cheese
Servings
10 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 420 Calories from Fat 110
% Daily Value *
Total Fat 12g 18%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 125mg 5%
Potassium 680mg 19%
Total Carbohydrate 65g 22%
Dietary Fiber 6g 24%
Sugars 9g
Protein 14g
Vitamin A 90%
Vitamin C 100%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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