Ingredients:
- 2 summer squash, sliced into 1/2 inch pieces
- 2 zucchini, sliced into 1/2 inch pieces
- 1 garlic clove, minced finely
Directions:
- Preheat oven to 425 degrees.
- Boil pasta and drain but be sure to reserve some pasta water for later.
- Combine vinegar, garlic, salt and pepper and whisk in oil.
- Place squash and zucchini on a baking sheet and brush with balsamic vinaigrette. Roast in oven for about 12-15 minutes or until tender.
- Brush tomatoes with vinaigrette and add to the pan after about 5 minutes of roasting the other vegetables.
- Meanwhile heat sugar snap peas according to package directions.
- Once vegetables are finished cooking add them to the boiled pasta. Then add sugar snap peas, sundried tomatoes, and goat cheese.
- Drizzle extra balsamic vinaigrette over pasta and add about 1/4 - 1/2 cup pasta water. Toss pasta and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.41 Kcal (1957 kJ) | ||
| Calories from fat | 287.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.9g | 49% | |
|---|---|---|---|
| Cholesterol | 75.45mg | 25% | |
| Sodium | 227.73mg | 9% | |
| Potassium | 181.36mg | 4% | |
| Total Carbs | 28.7g | 10% | |
| Sugars | 5.19g | 21% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 17.07g | 34% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 6.1mg | 34% | |
| Calcium | 191.9mg | 19% | |
| Amount Per 100 g | |||
| Calories | 231.92 Kcal (971 kJ) | ||
| Calories from fat | 142.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 49% | |
|---|---|---|---|
| Cholesterol | 37.43mg | 25% | |
| Sodium | 113mg | 9% | |
| Potassium | 89.99mg | 4% | |
| Total Carbs | 14.24g | 10% | |
| Sugars | 2.57g | 21% | |
| Dietary Fiber | 1.45g | 12% | |
| Protein | 8.47g | 34% | |
| Vitamin C | 2.8mg | 9% | |
| Iron | 3mg | 34% | |
| Calcium | 95.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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