Ingredients:
- 3 roma (plum) tomatoes , halved lengthwise
- 1 zucchini , cut into cubes
- 1 onion , cut into 1/2-inch pieces
- salt and ground black pepper to taste
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper.
- Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool.
- Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.05 Kcal (611 kJ) | ||
| Calories from fat | 117.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.1g | 20% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 2% | |
| Sodium | 126.06mg | 5% | |
| Potassium | 115.73mg | 2% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 1.65g | 7% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 8.2mg | 46% | |
| Calcium | 109.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 207.81 Kcal (870 kJ) | ||
| Calories from fat | 167.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 20% | |
|---|---|---|---|
| Cholesterol | 10.1mg | 2% | |
| Sodium | 179.37mg | 5% | |
| Potassium | 164.67mg | 2% | |
| Total Carbs | 5.55g | 1% | |
| Sugars | 2.34g | 7% | |
| Dietary Fiber | 1.35g | 4% | |
| Protein | 5.17g | 7% | |
| Vitamin C | 23.7mg | 28% | |
| Vitamin A | 0.4mg | 10% | |
| Iron | 11.7mg | 46% | |
| Calcium | 156.4mg | 11% | |
* 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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