Directions:
- In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 20-25 minutes or until tender.
- Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine the pasta, roasted vegetables, tomatoes, provolone cheese, peas, mozzarella cheese, 1/4 cup Parmesan cheese, salt and pepper.
- Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining Parmesan cheese; dot with butter. Cover and bake at 350° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.22 Kcal (1077 kJ) | ||
| Calories from fat | 139.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.48g | 24% | |
|---|---|---|---|
| Cholesterol | 22.13mg | 7% | |
| Sodium | 458.78mg | 19% | |
| Potassium | 270.54mg | 6% | |
| Total Carbs | 14.75g | 5% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 5.15g | 21% | |
| Protein | 12.74g | 25% | |
| Vitamin C | 32.4mg | 54% | |
| Iron | 0.9mg | 5% | |
| Calcium | 233.9mg | 23% | |
| Amount Per 100 g | |||
| Calories | 123.55 Kcal (517 kJ) | ||
| Calories from fat | 66.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 24% | |
|---|---|---|---|
| Cholesterol | 10.63mg | 7% | |
| Sodium | 220.36mg | 19% | |
| Potassium | 129.95mg | 6% | |
| Total Carbs | 7.08g | 5% | |
| Sugars | 2.32g | 19% | |
| Dietary Fiber | 2.47g | 21% | |
| Protein | 6.12g | 25% | |
| Vitamin C | 15.6mg | 54% | |
| Iron | 0.5mg | 5% | |
| Calcium | 112.3mg | 23% | |
* 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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