Directions:
- Preheat oven to 425°.
- Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.
- While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.
- While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
- Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.3 Kcal (1086 kJ) | ||
| Calories from fat | 62.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 0% | |
| Sodium | 336.62mg | 14% | |
| Potassium | 398.64mg | 8% | |
| Total Carbs | 42.07g | 14% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.6mg | 9% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.82 Kcal (573 kJ) | ||
| Calories from fat | 33.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.69g | 11% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 0% | |
| Sodium | 177.62mg | 14% | |
| Potassium | 210.34mg | 8% | |
| Total Carbs | 22.2g | 14% | |
| Sugars | 3.5g | 27% | |
| Dietary Fiber | 2.59g | 20% | |
| Protein | 4.19g | 16% | |
| Vitamin C | 3.6mg | 11% | |
| Iron | 0.8mg | 9% | |
| Calcium | 29.9mg | 6% | |
* 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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