Directions:
- Preheat oven to 450°F. Spray large roasting pan with nonstick spray. Combine red bell peppers, eggplant, crookneck squash and butternut squash in prepared pan. Drizzle with 2 tablespoons olive oil; sprinkle with salt and pepper. Toss to coat. Bake until vegetables are tender and beginning to brown, stirring occasionally, about 25 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Combine pasta, roasted vegetables, tomatoes and basil in large bowl. Add remaining 2 tablespoons oil, vinegar and garlic. Toss to combine. Season pasta to taste with salt and pepper, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on serving platter. Sprinkle with Parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.46 Kcal (1065 kJ) | ||
| Calories from fat | 133.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 23% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 135.32mg | 6% | |
| Potassium | 461.58mg | 10% | |
| Total Carbs | 21.44g | 7% | |
| Sugars | 8.87g | 35% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 54.2mg | 90% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 17.4mg | 97% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 84.56 Kcal (354 kJ) | ||
| Calories from fat | 44.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 23% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 2% | |
| Sodium | 44.97mg | 6% | |
| Potassium | 153.39mg | 10% | |
| Total Carbs | 7.12g | 7% | |
| Sugars | 2.95g | 35% | |
| Dietary Fiber | 2.32g | 28% | |
| Protein | 2.59g | 16% | |
| Vitamin C | 18mg | 90% | |
| Vitamin A | 0.4mg | 45% | |
| Iron | 5.8mg | 97% | |
| Calcium | 42.7mg | 13% | |
* 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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