Pasta and roasted veggies Recipe
The dish is full of flavor, lite and easy to make.
Ingredients
- 1 lb of your favorite pasta
- 1 medium purple onion
- 8 cloves of garlic - chopped
- 8 roma tomatoes - cut in half and washed
- 1 lb of asparagus - washed and chopped
- kosher salt - add to suit your taste
- course ground black pepper - add to suit your taste
- balsamic vinegar
Directions
- Set oven to 375 and place rack in middle
- get your pot of water ready for the pasta
- place non-stick foil on a cookie sheet
- wash the romas, cut in half and place on foiled cookie sheet
- chop the garlic and place on a separate small sheet of foil, pour olive oil over the garlic with a sprinkle of the ground pepper and fold foil to cover the garlic
- chop the purple onion and place on foiled cookie sheet
- cut off the hard end of the asparagus off and place the edible chopped asparagus on the foiled cookie sheet
- pour olive oil and sprinkle the kosher salt and ground pepper over each pile and using hands toss each pile to evenly coat
- place the cookie sheet in oven and roast for 30-35 minutes, checking every 10 minutes or so and stirring to ensure even roasting
- about 10 minutes into roasting begin boiling the water for the pasta and boil to al dente
- remove the cookie sheet from the oven and mince the roasted romas
- place the al dente pasta and all the roasted veggies into a large mixing bowl and mix (pour the juices on the foil into the bowl too)
- make two or three laps of the mixing bowl with balsamic vinegar and mix
- Mangia
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1463g | |
| Calories 313 | |
| Calories from Fat 22 | 7% |
| Total Fat 2.65g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 3271mg | 93% |
| Total Carbs 67.85g | 18% |
| Dietary Fiber 19.5g | 65% |
| Sugars 39.31g | 26% |
| Protein 17.09g | 27% |
