Vegetarian

roasted summer veggie pasta "sauce" is for Dinner.

roasted summer veggie pasta "sauce" takes 20 minutes to prepare.

roasted summer veggie pasta "sauce" takes 40 minutes to cook.

roasted summer veggie pasta "sauce" makes 8 servings.

The ingredients for roasted summer veggie pasta "sauce" are:

Yellow Peppers (bell peppers), 501 grams (remove)
Summer squash, 1 large (remove)
Mushrooms, fresh, 321 grams (remove)
Carrots, raw, 154 grams (remove)
Onions, raw, 389 grams (remove)
Red Ripe Tomatoes, 930 grams (remove)

a few garlic cloves (optional)
dried herbs of choice (italian blend, perhaps)
salt and pepper to taste

Here is how you make roasted summer veggie pasta "sauce":

dice veggies (big chunks) and toss into a large casserole/ lasagna pan. sprinkle with dried herbs of choice (italian seasoning works well). Roast on high for 30-45 minutes (depending on size of veggies). toss with pasta. add a little broth or pasta water, if too dry, and add parmesan.Serving Size:?8 big servings Note: i usually mix half of the veggies with 8 ounces of pasta and 1 oz of parmesan (4 servings) and freeze half of the veggies for another night.Number of Servings: 8Recipe submitted by SparkPeople user MAMAWHYTE.

The nutritional information for roasted summer veggie pasta "sauce" is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 82.2

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 29.3 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 4.2 g
• Protein: 4.1 g