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Roasted Vegetables and Pasta Recipe

Roasted Vegetables and Pasta Recipe

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Ingredients

Count

Nutrition

1933

Calories

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Ingredients:

Serving

Directions:

Cook pasta according to directions and drain.
Place chopped zucchini, squash, pepper and onion on baking sheet. Drizzel with olive oil and salt and pepper. Bake 15 minutes at 400 degrees.
In a large bowl combine pasta and vegetables. Add tomato sauce and fontina and mozzarella cheeses and combine.
Place all ingredients in a baking dish. Sprinkle with parmesan cheese and dot with the butter.
Bake at 400 degrees approximately 30 minutes or until bubbly and golden brown on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1933.25 Kcal (8094 kJ)
Calories from fat	628.44 Kcal
		% Daily Value*
Total Fat	69.83g	107%
Cholesterol	317.47mg	106%
Sodium	6156.74mg	257%
Potassium	3867.09mg	82%
Total Carbs	222.92g	74%
Sugars	51.24g	205%
Dietary Fiber	14.79g	59%
Protein	104.07g	208%
Vitamin C	354.1mg	590%
Vitamin A	0.1mg	5%
Iron	11.2mg	62%
Calcium	2006.3mg	201%

Amount Per 100 g
Calories	102.08 Kcal (427 kJ)
Calories from fat	33.18 Kcal
		% Daily Value*
Total Fat	3.69g	107%
Cholesterol	16.76mg	106%
Sodium	325.08mg	257%
Potassium	204.18mg	82%
Total Carbs	11.77g	74%
Sugars	2.71g	205%
Dietary Fiber	0.78g	59%
Protein	5.5g	208%
Vitamin C	18.7mg	590%
Iron	0.6mg	62%
Calcium	105.9mg	201%

* 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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