Pasta With Summer Vegetables and Pecorino Romano Recipe

Posted by
Rate It!
Pasta With Summer Vegetables and Pecorino Romano
Add your photo!
Ingredients
24
Count
Nutrition
954
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the sauce: in a big pot, heat 1 tablespoon oil over medium heat; add in garlic and cook, stirring, for about 2 minutes.
  2. Add in the tomatoes and use a fork or potato masher to break them up as they cook.
  3. Stir in the basil and thyme; season with sugar, salt, and pepper.
  4. Increase heat and bring to a boil; decrease heat to medium-low and simmer for about 20 minutes; taste and adjust seasonings.
  5. Transfer mixture to the bowl of a food processor fitted with metal blade or use an immersion blender and puree until smooth.
  6. During the pureeing, add the remaining 2 tablespoons oil in a thin stream; set sauce aside, covered, to keep warm.
  7. Make the vegetables: preheat oven to 400°; set a large saute pan over high heat; when the pan is hot, add about 1 tablespoon oil.
  8. Saute the zucchini and yellow squash for about 5 minutes, until slightly softened; transfer to a shallow baking dish.
  9. Saute the peppers in the same pan for about 3 minutes, until slightly softened, adding more oil as needed, and then transfer them to the baking dish.
  10. Add the eggplant and onion to the pan; saute for 8-10 minutes, until they begin to soften (add more oil if needed); transfer to the baking dish.
  11. Cook the tomatoes for 3-4 minutes, until just warmed, and then transfer to the baking dish.
  12. Add the garlic and thyme to the vegetables and season with salt and pepper; bake the vegetables for about 10 minutes, stirring occasionally, until the flavors just meld.
  13. Remove from the oven, cover with foil, and set aside to keep warm.
  14. The rest: in a large pot of boiling salted water, cook the pasta for about 8-10 minutes, until al dente; drain.
  15. Toss the pasta with the warm vegetables and sauce (mix the vegetables with the sauce and warm them, if needed, before adding them).
  16. Spoon the pasta onto a warmed serving platter and garnish with the basil leaves, olives, and cheese; serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 954.43 Kcal (3996 kJ)
Calories from fat 381.63 Kcal
% Daily Value*
Total Fat 42.4g 65%
Cholesterol 28.35mg 9%
Sodium 857.5mg 36%
Potassium 1936.08mg 41%
Total Carbs 121.57g 41%
Sugars 29.1g 116%
Dietary Fiber 12.66g 51%
Protein 29.03g 58%
Vitamin C 148mg 247%
Vitamin A 1.5mg 49%
Iron 28.7mg 160%
Calcium 536.2mg 54%
Amount Per 100 g
Calories 101.08 Kcal (423 kJ)
Calories from fat 40.41 Kcal
% Daily Value*
Total Fat 4.49g 65%
Cholesterol 3mg 9%
Sodium 90.81mg 36%
Potassium 205.03mg 41%
Total Carbs 12.87g 41%
Sugars 3.08g 116%
Dietary Fiber 1.34g 51%
Protein 3.07g 58%
Vitamin C 15.7mg 247%
Vitamin A 0.2mg 49%
Iron 3mg 160%
Calcium 56.8mg 54%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.8
    Points
  • 26
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top