Roasted Veggies and Pasta

  • Preparation Time 20 min
  • Cooking Time 25 min
  • 5 servings

Enjoy this low fat vegetable and pasta dish as roasting vegetables brings out their wonderful flavors.

Ingredients

  • 2 medium red bell peppers, cut in 1/2-inch chunks
  • 1 small eggplant, cut in 1/2-inch chunks
  • 1 yellow crookneck squash, cut in 1/2-inch chunks
  • 1 cup peeled and diced butternut squash
  • 1 tablespoons extra virgin olive oil
  • 3/4 pound penne pasta
  • 2 small tomatoes, cored and diced
  • 1/3 cup chopped fresh basil
  • 4 teaspoons balsamic vinegar
  • 1 clove garlic, minced
  • 1/3 cup reduced fat Parmesan cheese
Nutritional Info
  • Calories: 357
  • Protein: 13g
  • Carbohydrates: 65g
  • Fat: 5g
Other Dietary Information
  • 7g Dietary Fiber
  • 5mg Cholesterol
  • 120mg Sodium

Steps

1
Preheat oven to 450°F. Spray roasting pan with cooking oil spray.
2
Place the vegetables (peppers, eggplant, yellow squash and butternut squash) in a roaster. Lightly spray with cooking oil spray. Sprinkle with salt and pepper.
3
Roast vegetables for about 20 to 25 minutes or until tender and are beginning to turn brown. Stir occasionally to keep one side from burning.
4
Cook the pasta in boiling salted until tender but al dente. Drain. Reserve 1/3-cup liquid.
5
In a large bowl, toss the vegetables, pasta, tomatoes and basil.
6
Add garlic, olive oil and balsamic vinegar. If too dry, add up to 1/3 cup of the reserved pasta liquid; season with a little salt and pepper to adjust the taste.
7
Serve with Parmesan cheese.
Main Ingredient
Pasta
Veggies
Dietary
Low Fat