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    You are in: Home / Recipes / Pasta With Roasted Vegetables & Balsamic Vinegar Recipe
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    Pasta With Roasted Vegetables & Balsamic Vinegar

    Average Rating:

     4 Total Reviews

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    • on March 11, 2003

      The first word out of DH's mouth was "Outstanding!" Very tasty, we both enjoyed this. I put some crumbled feta on top, which sort of melted in and was so good! Yummy!

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    • on March 04, 2003

      This was super easy and tasty. I subsituted basil flavored olive oil for regular olive oil and I used white onion since I did not have any scallions. I also did not have a zuchinni so I doubled the pepper. This tastes even better the next day, cold, with feta and a dash of seasoned salt.

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    • on March 04, 2008

      Outstanding! I added a couple of mushrooms to the mix and a couple of minced basil leaves right before serving.

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    • on January 27, 2008

      I added some mushrooms and eggplant to the roasted vegetables and used whole wheat rotini. Great with a quality balsamic.

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    Nutritional Facts for Pasta With Roasted Vegetables & Balsamic Vinegar

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 304.1
     
    Calories from Fat 57
    19%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 47.8 mg
    15%
    Sodium 31.2 mg
    1%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 5.7 g
    22%
    Sugars 7.4 g
    29%
    Protein 11.0 g
    22%
    Detailed Nutrition Values About Nutrition Info

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