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Roasted Vegetable Pasta  

Quick vegetable skillet dish

Cal: 202 Fat: 7g Carbs: 31g Protein: 8g Fiber: 6g
More Nutrition...

Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • 4 cups cauliflower
  • 4 cups butternut squash
  • 2 medium red bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon garlic
  • 1 tablespoon sage
  • 1/4 teaspoon black pepper
  • 16 ounces spaghetti
  • 9 ounces spinach
  • 1/4 cup parmesan cheese
  • 1 small onions
  • In My Kitchen

  • Directions

    Heat oven to 350 degrees. Line 2 rimmed baking sheets with foil and coat them with non-stick spray. Bring a large pot of lightly salted water to a boil Toss cauliflower, squash, onion and red peppers with oil, garlic, sage, and pepper. Divide vegetables between the 2 baking sheets. Roast 30 mins. switching baking pans so that the bottom one is now on top and vice versa. While the veggies are cooking cook the pasta in boiling water according to package instructions. Reserve 1 cup of water. Stir spinach into pot before draining pasta. Return pasta to pot. Toss with vegetables, Parmesan cheese and reserved cooking water.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %


    Calories: 202.3
    Total Sugars: 6g
    Carb.: 31.4g
    Fiber: 5.7g
    Total Fats: 6.8g
    Cholesterol: 3.3mg
    Protein: 7.8g
    Sodium: 322.5mg

    *Data provided by USDA

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