Oven Roasted Vegetable Pasta

July 16, 2017

A beautiful blend of summer vegetables oven roasted and tossed with pasta gives you a refreshing, delicious and healthy dinner.

3 zucchini, cut into 1/2 rounds
1 eggplant, peeled and cut into 1" chucks
2 pints grape tomatoes
1 8oz container of baby Bella mushrooms, halved
3 yellow squash, cut into 1/2 rounds
1/4 cup extra virgin olive oil
1 cup + 2 tablespoons Parmesan cheese (grated and divided)
1 Tbsp minced garlic
1 pound pasta (your choice)
salt and pepper, to taste

Preheat oven to 400°. Prepare 2 cookie sheets by lining them with parchment paper. Wash vegetables well. Dry and cut into pieces. Separate veggies between two pans and sprinkle with salt and pepper. Roast...
See the full directions on my site

Nutritions

Calories
486

Sodium
960mg
40% DV

Fat
22g
35% DV

Protein
18g
37% DV

Carbs
54g
18% DV

Fiber
4g
17% DV

Mixed Dinner