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Receta Pasta With Roasted Vegetables

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Ingredientes

Cost per recipe $2.06 view details
  • 8 ounce Rigatoni, Mostaccioli, or possibly other medium pasta shape, uncooked
  • 1 lb Fresh mixed vegetables, such as: green beans, red onions, snow peas, asparagus, carrots, squash, turnips, zucchini, leeks, fennel, red or possibly green bell peppers, mushrooms
  •     Salt and pepper to taste
  • 1 tsp Italian seasoning
  • 2 Tbsp. Vegetable or possibly extra virgin olive oil
  • 2 tsp Balsamic vinegar
  • 2 Tbsp. Grated Parmesan cheese
  • 1/4 c. Chicken broth

Direcciones

  1. Preheat oven to 500 F. Prepare pasta according to package directions.
  2. While pasta is cooking, slice or possibly cut vegetables and place in a shallow baking pan, arranged in a single layer. Season with salt, pepper and Italian seasoning, and brush lightly with oil. Roast in a 500 F oven for about 10 min or possibly till vegetables caramelize and brown, leaving any juice in the baking sheet. Drain and set juices aside. Chop vegetables into 1-inch pcs. When pasta is done, drain well. Toss cooked pasta with vegetable juice, vegetables, vinegar, chicken broth and Parmesan cheese.
  3. Serve immediately.
  4. Serves 4

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 538g
Calories 362  
Calories from Fat 59 16%
Total Fat 6.59g 8%
Saturated Fat 2.64g 11%
Trans Fat 0.01g  
Cholesterol 12mg 4%
Sodium 493mg 21%
Potassium 1046mg 30%
Total Carbs 63.5g 17%
Dietary Fiber 18.4g 61%
Sugars 1.67g 1%
Protein 20.34g 33%
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