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Ingredientes
- 1 med red onion, cubed
- 1 sm zucchini, cubed
- 1 med red pepper, cut into slices
- 1 c. button mushroom, sliced
- 1 Tbsp. fresh oregano
- Â Â garlic pwdr
- Â Â extra virgin olive oil
- 3 c. penne pasta
- 1 x 28 ounce can stewed tomato, diced
- 1/2 c. red wine
- 1/4 c. fresh basil
- 1/2 tsp black pepper
- 1/2 c. fresh parsley, minced
- 1 c. goat cheese
Direcciones
- Preheat broiler to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the onion, zucchini, red pepper, and mushrooms. Combine the oregano and garlic pwdr and toss with vegetables. Place vegetables on a non-stick baking dish and drizzle with extra virgin olive oil.
- Set oven to broil at 350 degrees and broil vegetables for 5 min. Flip vegetables and broil another 2 min.
- Cook pasta in 4 c. boiling water for about 8 min, drain and rinse.
- Simmer the tomatoes, red wine, basil and black pepper in a large saute/fry pan. Add in the roasted vegetables, cooked pasta and parsley. Heat another 2 min and then add in grated goat cheese. Mix well and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 618 | |
| Calories from Fat 92 | 15% |
| Total Fat 10.58g | 13% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 489mg | 20% |
| Potassium 754mg | 22% |
| Total Carbs 102.32g | 27% |
| Dietary Fiber 6.4g | 21% |
| Sugars 10.98g | 7% |
| Protein 24.88g | 40% |
