One Dish Dinner
Roasted Vegetable Pasta
Wine Recommendation
La Crema Sonoma Coast Chardonnay
Ingredients
- 1 (2½-lb) butternut squash, peeled and cut into 1-inch pieces
- 1 lb carrots, cut into 1-inch pieces
- 1 lb zucchini, cut into 1-inch pieces
- 3 red onions, cut into wedges
- 10 cloves garlic
- 3 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp dried sage
- 1 (16-oz) pkg whole wheat penne pasta
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Combine butternut squash, carrots, zucchini, onions, garlic, oil, salt, pepper, and sage in a large greased roasting pan.
- Bake 30 minutes or until browned and tender, stirring once. Reserve half of vegetables for another meal.
- Meanwhile, cook pasta according to package directions; drain, reserving 2 cups 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 | 6 | |
| Calories |
467
|
467
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 16 | 16 |
| Carb (g) | 77 | 77 |
| Fiber (g) | 12 | 12 |
| Sodium (mg) | 676 | 676 |
| 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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