Receta Farfalle With Roasted Vegetables
Raciónes: 8
Ingredientes
- 2 sm zucchini cut in half lengthwise and cut into 1 inch pcs
- 1 med yellow squash cut in half lengthwise and cut into 1 inch pcs
- 1 lrg red onion sliced
- 2 lrg carrots cut in half lengthwise and cut into 1 inch pcs
- 1 x green pepper cut into 1 inch pcs
- 1 x red pepper cut into 1 inch pcs
- 3 lrg red skin potatoes cut into 1 inch pcs
- 7 x canned artichoke hearts (6-8) quartered
- 1 tsp salt
- 1/2 tsp freshly grnd black pepper
- 1 tsp garlic pwdr
- 1 tsp onion pwdr
- 2 tsp dry oregano
- 1 tsp paprika
- 1/4 c. minced fresh parsley
- 2 Tbsp. extra virgin olive oil
- 1 lb farfalle pasta
- 2 Tbsp. extra virgin olive oil
- 2 tsp chopped garlic salt and freshly grnd black pepper
- 3 Tbsp. minced fresh parsley
Direcciones
- In a large bowl, combine cut vegetables, artichokes, seasonings, and the first 2 Tbs. extra virgin olive oil and toss well. Spray two cookie sheets with non-stick cooking spray. Spread vegetable mix in a single layer over the two cookie sheets. Bake at 425 degrees for 20 min. Stir vegetables and spread to a single layer again and bake 20 more min. Turn oven to broil, broil vegetables for 3-5 min or possibly till potatoes are golden brown.
- Meanwhile, cook farfalle in salted, boiling water till al dente and drain. In a small frying pan, place the remaining 2 Tbs. extra virgin olive oil and saute/fry garlic for 1 minute. Toss cooked farfalle with the garlic-extra virgin olive oil before tossing with oven roasted vegetables. Season to taste with salt and pepper. Transfer to a large platter and sprinkle with minced parsley.
- Serves 6-8
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 176g | |
Recipe makes 8 servings | |
Calories 124 | |
Calories from Fat 64 | 52% |
Total Fat 7.21g | 9% |
Saturated Fat 1.03g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 336mg | 14% |
Potassium 474mg | 14% |
Total Carbs 14.12g | 4% |
Dietary Fiber 6.0g | 20% |
Sugars 4.18g | 3% |
Protein 3.08g | 5% |