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    You are in: Home / Recipes / Pasta With Roast Vegetables Recipe
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    Pasta With Roast Vegetables

    Pasta With Roast Vegetables. Photo by JessD

    1/1 Photo of Pasta With Roast Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    JessD's Note:

    This dish has a wonderful smokie flavour and although vegetarian and healthy tastes fantastic. It is easy to make infact I made it up just to get rid of a whole heap of veges to empty the refrigerator before going away! This dish is really flexible, add or subtract anything at all to suit your taste.

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    Units: US | Metric


    1. 1
      Cut Tomatos into eighths, slice Zucchini into strips, cut Capsicum into large squares.
    2. 2
      Place in a"non stick" baking pan, sprinkle with plenty of Salt, Pepper, Olive oil and the Brown sugar.
    3. 3
      Sprinkle the smashed Garlic on top.
    4. 4
      Bake in a 350F or 180C oven for about 40 minutes or until golden.
    5. 5
      Meanwhile In a saucepan saute onion, add cubed Eggplant and sliced Mushrooms.
    6. 6
      Cover, cook on low heat for 20 minutes.
    7. 7
      Combine baking pan ingredients into the sauce pan, (scraping in all the pan juices also) when everything is cooked.
    8. 8
      Turn off heat and allow to rest while pasta cooks.
    9. 9
      Mix well into pasta, sprinkle with pecorino and parmesan cheeses if desired.

    Ratings & Reviews:


    Nutritional Facts for Pasta With Roast Vegetables

    Serving Size: 1 (687 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 615.9
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 1.7 g
    Cholesterol 105.0 mg
    Sodium 57.1 mg
    Total Carbohydrate 119.8 g
    Dietary Fiber 14.1 g
    Sugars 19.7 g
    Protein 24.0 g

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