Roasted Vegetable Pasta
Per ServingRoasted Vegetable Pasta |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 215 | |
| Fat | 8 | g |
| Saturated Fat | 1.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 31 | g |
| Fiber | 5 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 105 | mg |
| Potassium | 290 | mg |
| Protein | 6 | g |
| Phosphorus | 100 | mg |
| Choices: Starch 1.5, Vegetable 1, Fat 1.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Ingredients
| Parchment paper or nonstick cooking spray | ||
| 2 | cups | peeled, cubed butternut squash |
| 1 | large red bell pepper, cored, seeded, and cut into 1-inch squares | |
| 1 | yellow bell pepper, cored, seeded, and cut into 1-inch squares | |
| 1 | small red onion, cut into wedges | |
| 2 1/2 | Tbsp. | olive oil, divided |
| 1 | Tbsp. | balsamic vinegar |
| 1/4 | tsp. | kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 8 | oz. | whole wheat penne pasta |
| 1/4 | cup | chopped walnuts |
| 2 | garlic cloves, minced | |
| 1 | Tbsp. | minced fresh sage leaves |
| 1/4 | cup | grated Parmesan cheese |
Directions
- Preheat the oven to 475 degrees. Line a baking sheet with parchment paper or coat with cooking spray; set aside.
- In a large bowl, combine the butternut squash, red and yellow peppers, and onion. Add 1 Tbsp. of the olive oil, the balsamic vinegar, salt, and black pepper. Arrange the vegetables in one layer on the prepared baking sheet. Roast for about 25 minutes, stirring the vegetables occasionally, until they are lightly browned.
- Meanwhile, prepare the penne according to package directions. In a skillet, heat the remaining 1 1/2 Tbsp. of olive oil. Add the walnuts, garlic, and sage, and sauté for 3 minutes. Add the walnut mixture and the roasted vegetables to a large serving bowl. When the pasta is cooked, drain and add to the vegetable mixture. Toss gently. Top with the Parmesan cheese and serve.
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