One Dish Dinner
Roasted Vegetable Pasta
Ingredients
- ½ lb butternut squash, peeled and cut into 1-inch pieces
- ½ lb carrots, cut into 1-inch pieces
- ½ lb zucchini, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 5 cloves garlic
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp dried sage
- ½ (16-oz) pkg whole wheat penne pasta
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Combine butternut squash, carrots, zucchini, onion, garlic, oil, salt, pepper, and sage in a greased roasting pan.
- Bake 30 minutes or until browned and tender, stirring once. Reserve half of vegetables for Creamy Vegetable Soup recipe.
- Meanwhile, cook pasta according to package directions; drain, reserving 1 cup pasta water.
- Combine hot cooked pasta, remaining half of roasted vegetables, cheese, and desired amount of pasta water; toss and serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
547
|
547
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 78 | 78 |
| Fiber (g) | 13 | 13 |
| Sodium (mg) | 756 | 756 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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