Roasted Vegetable Pasta Primavera
45 mins (prep 25, cooking 20)
15 ingredients
6 servings
This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.

Categories:  <-60-mins , pasta,-rice-and-grains , european , italian , main-dish , pasta , time-to-make ,
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Serving Size (33.21 g)
Servings 6
Amount per Serving
Calories 165.92 Calories from Fat 99.18
% Daily Value *
Total Fat 11.02g 101.69%
Saturated Fat 1.99g 59.82%
Trans Fat 0.0g %
Cholesterol 3.94mg 7.89%
Sodium 243.75mg 60.94%
Total Carbohydrate 8.65g 17.31%
Dietary Fiber 0.08 g 2.01%
Sugars 0.33 g %
Protein 8.22g 98.66%
Vitamin A 30.93IU% Vitamin C 0.0mg%
Calcium 159.06mg% Iron 1.13mg%
*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:
medium zucchini, yellow squash, small onion, yellow bell pepper, salt and pepper, farfalle pasta