Roasted Vegetable Pasta
Assorted roasted peppers are combined with pasta and goat cheese for a delicious dish.
Servings 4 Servings
Calories 501kcal
Ingredients
- 2 medium zucchini diced
- ½ red bell pepper diced
- ½ orange bell pepper diced
- 1 large yellow onion thinly sliced
- 2 Tablespoons olive oil
- Salt & freshly ground black pepper to taste
- 2 large tomatoes chopped
- ¼ cup chopped fresh basil
- 2 garlic cloves minced
- 12 ounces linguine or spaghetti
- ½ cup crumbled goat cheese
Instructions
- Preheat oven to 450°. Bring a large pot of salted water to boil.
- In a large roasting pan or a large baking sheet with sides, toss zucchini, bell peppers, and onion with 1 tablespoon oil. Season with salt and pepper. Roast vegetables, stirring every 5 minutes, until tender and browned, 15-25 minutes.
- Meanwhile, in a large bowl, combine tomatoes, basil, garlic and remaining oil. Season with salt and pepper.
- Cook pasta until al denté, 8-10 minutes. Drain and transfer to the bowl with the tomatoes. Add roasted vegetables and toss well. Adjust with salt and pepper. Serve, passing goat cheese separately.
Notes
Nutrition
Serving: 1Serving | Calories: 501kcal | Carbohydrates: 74g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 708mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1934IU | Vitamin C: 67mg | Calcium: 91mg | Iron: 2mg