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Ingredientes
- 1 bn Scallions, cut into 1-inch pcs
- 1 x Bell pepper, minced
- 1 x Zucchini, minced
- 4 x Tomatoes, seeded, minced
- 3 x Garlic cloves, chopped
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Fuscilli pasta, uncooked
Direcciones
- Cost: $ -
- Preparation Time: 20 min
- Difficulty Level: 2 -
- Servings: 2
- 1. Toss the scallions, bell pepper, zucchini, tomatoes, and garlic with the balsamic vinegar and extra virgin olive oil. Transfer to a shallow baking dish.
- 2. Bake at 400F for about 30 min, stirring once, till vegetables are soft.
- 3. Meanwhile, cook the fuscilli in boiling water till al-dente. Drain well and toss with roasted vegetables. Transfer to a large platter and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 987g | |
| Calories 350 | |
| Calories from Fat 134 | 38% |
| Total Fat 15.3g | 19% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 2286mg | 65% |
| Total Carbs 49.69g | 13% |
| Dietary Fiber 12.8g | 43% |
| Sugars 29.22g | 19% |
| Protein 10.32g | 17% |
