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Pasta with Roasted Vegetables and White Bean Pesto
FATFREE VEGAN KITCHEN16Ingredients
60Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 summer squash (medium, yellow or zucchini halved lengthwise and sliced into 1/4-inch pieces3 medium summer squash, yellow or zucchini halved lengthwise and sliced into 1/4-inch pieces)
- 1 eggplant (medium, cut into 1/2-inch cubes1 medium eggplant cut into 1/2-inch cubes)
- 8 oz. baby portabella mushrooms (larger ones halved8 ounces baby portabella mushrooms larger ones halved)
- 2 fennel bulbs (halved and sliced, optional2 fennel bulbs halved and sliced, optional)
- 1/2 red bell pepper (or large yellow, sliced1/2 large yellow or red bell pepper sliced)
- 1/2 large green bell pepper (sliced1/2 large green bell pepper sliced)
- 3 cloves garlic (chopped3 cloves garlic chopped)
- uncheckedfreshly ground pepperfreshly ground pepper (uncheckedfreshly, freshly ground pepper)
- 1 1/2 cups fresh tomatoes (diced1 1/2 cups fresh tomatoes diced)
- 16 oz. whole grain pasta (uncooked, 16 ounces uncooked whole grain pasta)
- 16 oz. great northern beans (rinsed well and drained, about 1 1/2 cups1 16-ounce can great northern beans rinsed well and drained, about 1 1/2 cups)
- 1 cup fresh basil (1 cup fresh basil)
- 2 cloves garlic (1-2 cloves garlic)
- 1 tsp. nutritional yeast (1 teaspoon nutritional yeast)
- 1 Tbsp. white balsamic vinegar (or white wine vinegar1 tablespoon white balsamic vinegar or white wine vinegar)
- 1/4 tsp. fresh lemon juice (1/4 teaspoon fresh lemon juice)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium80mg3% |
Potassium1890mg54% |
Protein16g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber19g76% |
Sugars9g |
Vitamin A35% |
Vitamin C130% |
Calcium20% |
Iron25% |
* 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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