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Easy Roasted Vegetable Pasta Bake
THEMOUNTAINKITCHEN17Ingredients
65Minutes
790Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup carrots (washed and sliced into ¼-inch slices)
- 1 cup broccoli (washed and broken/cut into small florets)
- 1 cup cauliflower (washed and broken/cut into small florets)
- 1 cup leeks (washed, trimmed and sliced into rounds)
- 1 cup potato (peeled and chopped into bite sized chunks)
- 4 cloves garlic (minced)
- 1/4 cup extra-virgin olive oil
- 1 tsp. rosemary (each fresh herbs -, thyme, oregano, chopped)
- kosher salt
- cracked black pepper
- 1 cup pasta (I used fusilli)
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 1/4 cups milk
- 1 cup white cheddar cheese (grated, divided)
- 1 cup Gruyere cheese (grated, divided)
- 1 cup pasta
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NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories790Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol85mg28% |
Sodium610mg25% |
Potassium830mg24% |
Protein31g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber6g24% |
Sugars11g |
Vitamin A120% |
Vitamin C80% |
Calcium70% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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