Nutrition By Ingredient for Roasted Vegetable Pasta

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 6.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
cauliflower (66.67 g)	16.67	0.07	0	1.6	3.53	1.67	1.32	20
butternut squash (93.33 g)	42	0.09	0	2.05	10.91	1.87	0.93	3.73
red bell pepper (39.67 g)	10.31	0.12	0	1.67	2.39	0.83	0.39	1.59
olive oil (4.5 g)	39.78	4.5	0	0	0	0	0	0.09
garlic (1.4 g)	2.09	0.01	0	0.01	0.46	0.03	0.09	0.24
sage (0.33 g)	1.05	0.04	0	0.01	0.2	0.13	0.04	0.04
black pepper (0.09 g)	0.22	0	0	0	0.06	0.02	0.01	0.04
spaghetti (75.6 g)	56.7	0.58	0	0	11.01	0	1.92	260.06
spinach (42.52 g)	9.78	0.17	0	0.18	1.54	0.94	1.22	33.59
parmesan cheese (4.17 g)	19	1.25	3.29	0.04	0.15	0	1.73	2.63
onions (11.67 g)	4.67	0.01	0	0.49	1.09	0.2	0.13	0.47
Total:	202.27	6.84	3.29	6.05	31.34	5.69	7.78	322.48

The spaghetti contributes the most calories in this recipe.
The olive oil contributes the most fat in this recipe.
The parmesan cheese contributes the most cholesterol in this recipe.
The spaghetti contributes the most sodium in this recipe.
The spaghetti contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.