Beef / Pork

Pasta and Roasted Vegetables is for Dinner.

Pasta and Roasted Vegetables takes 15 minutes to prepare.

Pasta and Roasted Vegetables takes 35 minutes to cook.

Pasta and Roasted Vegetables makes 6 servings.

The ingredients for Pasta and Roasted Vegetables are:

1 eggplant - sliced in half lengthwise and then in 2 inch pieces
4 med. size Portabella mushrooms - cut in 2 inch pieces
1basket cherry tomatoes or grape tomatoes
1 Red pepper - small - seeded and sliced
3 tablespoons of olive oil
1 teaspoon of chopped fresh garlic
2 teaspoons of Italian seasoning (dried) or combine the above dry seasonings
1 teaspoon fresh, minced, garlic or bottle minced garlic
4 oz. hard salami - cut in 1/2 inch strips
4 oz. hot capicola - cut in 1/2 inch strips
8 oz. of whole wheat penne pasta
2 oz. of asiago cheese

Here is how you make Pasta and Roasted Vegetables:

Combined the chopped vegetables, seasonings, and olive oil in a bowl.Spread evenly on cookie sheet that has been sprayed with olive cooking spray.Roast vegetables for 35 min. in 450 degree oven.Boil water for pasta adding 1/4 teaspoon of saltPrepare pasta and drain reserving 1/2 cup of boiling water. When vegatables are done, puree half in food processor to make sauce and add reserved water and salt to taste.Toss in salami and hot capicola with sauce and add to pasta. Add remaining roasted vegetables and toss lightlywith asiago cheese.Number of Servings: 6Recipe submitted by SparkPeople user MARIPAT66.

The nutritional information for Pasta and Roasted Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 376.3

• Total Fat: 19.0 g
• Cholesterol: 31.5 mg
• Sodium: 684.5 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 7.6 g
• Protein: 18.5 g

Pasta and Roasted Vegetables is Italian cuisine.