Oven-Roasted Vegetable Penne Recipe

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Oven-Roasted Vegetable Penne
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Ingredients:

Directions:

  1. Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once.
  2. Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes.
  3. To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 292.36 Kcal (1224 kJ)
Calories from fat 130.31 Kcal
% Daily Value*
Total Fat 14.48g 22%
Cholesterol 7.19mg 2%
Sodium 481.82mg 20%
Potassium 830.94mg 18%
Total Carbs 26.77g 9%
Sugars 12.24g 49%
Dietary Fiber 8.16g 33%
Protein 12.18g 24%
Vitamin C 44.5mg 74%
Iron 0.6mg 4%
Calcium 167.2mg 17%
Amount Per 100 g
Calories 67.22 Kcal (281 kJ)
Calories from fat 29.96 Kcal
% Daily Value*
Total Fat 3.33g 22%
Cholesterol 1.65mg 2%
Sodium 110.78mg 20%
Potassium 191.05mg 18%
Total Carbs 6.16g 9%
Sugars 2.81g 49%
Dietary Fiber 1.88g 33%
Protein 2.8g 24%
Vitamin C 10.2mg 74%
Iron 0.1mg 4%
Calcium 38.5mg 17%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.3
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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