Roasted Vegetable Pasta
47 mins (prep 12, cooking 35)
14 ingredients
14 servings
I have recently joined a "Biggest Loser" group in my town and one of our assignments for the week was to randomly pick a recipe from a stack of cards and make it for our family. I would definately recommend making this when the veggies are in season as it is expensive when they are not!! I also prefer to sprinkle mine with a little sea salt or parmesean cheese

Categories:  <-60-mins , salad , pasta,-rice-and-grains , seasonal , fall , number-of-servings , vegetarian , squash , pasta , vegetable , diabetic , time-to-make , for-large-groups ,
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Serving Size (6.64 g)
Servings 14
Amount per Serving
Calories 38.19 Calories from Fat 38.07
% Daily Value *
Total Fat 4.23g 91.06%
Saturated Fat 0.58g 40.87%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.24mg 0.14%
Total Carbohydrate 0.14g 0.67%
Dietary Fiber 0.01 g 0.5%
Sugars 0.0 g %
Protein 0.03g 0.78%
Vitamin A 0.04IU% Vitamin C 0.14mg%
Calcium 0.88mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole wheat rotini pasta, large eggplant, medium zucchini, yellow squash, small, dried basil