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    You are in: Home / Recipes / Balsamic Roasted Vegetable Pasta Recipe
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    Balsamic Roasted Vegetable Pasta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ewalla's Note:

    This is a great way to use fresh summer vegetables and since I used rotisserie chicken it takes no time. Using a bottled balsamic dressing would make it even easier but I didn't have any on hand so I made my own.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Boil pasta and drain but be sure to reserve some pasta water for later.
    3. 3
      Combine vinegar, garlic, salt and pepper and whisk in oil.
    4. 4
      Place squash and zucchini on a baking sheet and brush with balsamic vinaigrette. Roast in oven for about 12-15 minutes or until tender.
    5. 5
      Brush tomatoes with vinaigrette and add to the pan after about 5 minutes of roasting the other vegetables.
    6. 6
      Meanwhile heat sugar snap peas according to package directions.
    7. 7
      Once vegetables are finished cooking add them to the boiled pasta. Then add sugar snap peas, sundried tomatoes, and goat cheese.
    8. 8
      Drizzle extra balsamic vinaigrette over pasta and add about 1/4 - 1/2 cup pasta water. Toss pasta and serve.

    Ratings & Reviews:

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    Nutritional Facts for Balsamic Roasted Vegetable Pasta

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 405.3
     
    Calories from Fat 173
    42%
    Total Fat 19.3 g
    29%
    Saturated Fat 6.2 g
    31%
    Cholesterol 35.4 mg
    11%
    Sodium 141.9 mg
    5%
    Total Carbohydrate 41.9 g
    13%
    Dietary Fiber 7.2 g
    28%
    Sugars 5.2 g
    20%
    Protein 20.2 g
    40%

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