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Nutrition Facts
Serving Size | 2 cups |
Amount Per Serving | |
Calories | 354 |
% Daily Value | |
Total Fat 6.0g | 15% |
Cholesterol 0mg | |
Sodium 31mg | |
Total Carbohydrate 63.0g | 71% |
Dietary Fiber 12.0g | 14% |
Protein 5.0g | 6% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
---|---|---|---|---|
0 min. |
0 min. |
0 min. |
6 |
354 |
Roasted Vegetable Pasta
Ingredients:
2 ripe plum tomatoes, sliced
1 small onion, sliced thin
1 bell pepper, cut in strips
2 tablespoons extra virgin olive oil or vegetable oil
1 tablespoon chopped garlic
2 cups mushrooms, sliced
1 cup diced eggplant
1/2 cup water
1 package fresh spinach leaves
1 tablespoon fresh or dried basil
1 teaspoon dried oregano
black pepper to taste
Prepare the pasta according to package directions. Drain and set aside. Preheat broiler; place tomatoes, onions and pepper strips on a pan in a single layer; broil tomatoes, onion and pepper until brown. Saute garlic and mushrooms in olive oil in large nonstick pan. Add the eggplant plus a little water; cover the pan and let them cook briefly. Add the spinach and a little more water; cover the pan and let spinach wilt. Add the rest of the ingredients - the cooked pasta, the roasted vegetables and the seasonings and stir together well and allow to reheat together. Serve hot - we recommend a little grated Parmesan cheese and black pepper over the top.
Instructions:
1 pound bowtie pasta (or other small shape)
2 ripe plum tomatoes, sliced
1 small onion, sliced thin
1 bell pepper, cut in strips
2 tablespoons extra virgin olive oil or vegetable oil
1 tablespoon chopped garlic
2 cups mushrooms, sliced
1 cup diced eggplant
1/2 cup water
1 package fresh spinach leaves
1 tablespoon fresh or dried basil
1 teaspoon dried oregano
black pepper to taste
Prepare the pasta according to package directions. Drain and set aside. Preheat broiler; place tomatoes, onions and pepper strips on a pan in a single layer; broil tomatoes, onion and pepper until brown. Saute garlic and mushrooms in olive oil in large nonstick pan. Add the eggplant plus a little water; cover the pan and let them cook briefly. Add the spinach and a little more water; cover the pan and let spinach wilt. Add the rest of the ingredients - the cooked pasta, the roasted vegetables and the seasonings and stir together well and allow to reheat together. Serve hot - we recommend a little grated Parmesan cheese and black pepper over the top.
Cook's Tips:
We served this with a large salad.