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Add a photoПорций: 6
Ингредиенты
- 1/3 c. White balsamic vinegar
- 2 Tbsp. Extra virgin olive oil
- 2 x Shallots, finely minced
- 1 tsp Dry italian seasoning
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1Â 1/2 tsp Molasses
- 2 Tbsp. Fresh basil, thinly sliced
- 2 x Zucchini
- 1 x Red bell pepper
- 1 x Green bell pepper
- 2 x Yellow squash
- 1 lrg Onion
- 1/2 lb Baby carrots
- 8 ounce Spaghetti or possibly linguine, cooked
- 1/4 c. Parmesan cheese, shredded (not shaker cheese)
Инструкции
- Combine first 8 ingredients in a large bowl. Set aside.
- Cut zucchini and next 4 ingredients into large pcs; add in cut vegetables and carrots to vinegar mix, and toss to coat. Let stand 30 min, stirring occasionally.
- Drain vegetables, reserving vinegar mix. Arrange vegetables in a single layer in a 13- x 9-inch pan coated with vegetable cooking spray. Bake at 400 for 45 min, stirring every 15 min.
- Heat reserved vinegar mix. Drizzle over roasted vegetables, and serve over warm pasta. Sprinkle with Parmesan cheese.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 58 | 22% |
| Total Fat 6.58g | 8% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 204mg | 9% |
| Potassium 644mg | 18% |
| Total Carbs 43.25g | 12% |
| Dietary Fiber 4.7g | 16% |
| Sugars 10.37g | 7% |
| Protein 8.7g | 14% |
