Tri-colored pasta with roasted veggies

Name: Tri-colored pasta with roasted veggies
Cuisine: European, Italian, Mediterranean
Ingredients: 2 zucchini; 3 Portobello mushrooms; 1 large red pepper; 1 large yellow pepper; 1 large orange pepper; 1 eggplant; 2 teaspoons Olive Oil; 3 teaspoons Balsamic Vinegar; 1/8 teaspoon salt; 1 package tri-color pasta such as Tuscanini Pasta Fusili; 3 cloves garlic; 1/2 cup vinegar; 1/2 cup Olive Oil; 1 and 1/2 to 2 teaspoons Oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper

6 steps

Updated at: Thu, 17 Aug 2023 13:45:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories2706.2 kcal (135%)

Total Fat133.5 g (191%)

Carbs330 g (127%)

Sugars49 g (54%)

Protein61.8 g (124%)

Sodium1647 mg (82%)

Fiber37.4 g (134%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2zucchini

3portobello mushrooms

2 teaspoonsolive oil

3 teaspoonsbalsamic vinegar

⅛ teaspoonsalt

1 packagetri-color pasta

such as Tuscanini Pasta Fusili

Dressing

3cloves garlic

½ cupvinegar

½ cupolive oil

1 ½ teaspoonsOregano

½ teaspoonsalt

½ teaspoonblack pepper

Instructions

Step 1

Slice the squash lengthwise, with peel. Slice the mushrooms, and then the peppers lengthwise into strips. Slice and dice the eggplant into medium sized pieces. Place sliced vegetables on a greased cookie sheet.

Step 2

Combine olive oil, balsamic vinegar, and salt and pour mixture over vegetables.

Step 3

Preheat oven to 350°. Bake for 30 to 40 minutes.

Step 4

Cook the pasta, rinse, and let stand.

Step 5

Combine the dressing ingredients in a hand blender or place in a container and shake well. Combine vegetables and pasta.

Step 6

Bake, covered, at 350° for 20 minutes. Pour the dressing over the pasta-vegetable mixture., and serve.

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