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roasted-vegetable-pasta-recipe

Roasted Vegetable Pasta

A delicious and easy vegan pasta recipe with roasted vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups cherry tomatoes halved
  • 1 zucchini sliced
  • 1 red bell pepper sliced
  • 3 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 lb pasta your choice
  • to taste salt and pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, garlic, oregano, basil, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly charred.
  4. While the vegetables are roasting, cook the pasta according to the package instructions. Drain and set aside.
  5. Once the vegetables are done, toss them with the cooked pasta. Adjust seasoning if needed.
  6. Serve warm and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 200mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 3mg

Keywords

Pasta, Roasted Vegetables, Vegan
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