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Pesto Pasta Salad with Roasted Veggies
KIMBERLYHOYE10Ingredients
40Minutes
210Calories
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Description
Pesto Pasta Salad with Roasted Asparagus, String Beans, Cherry Tomatoes and Olives Serves 8, an Eats Well With Others Blog Original! So quick, delicious, makes a huge portion (lots of leftovers or good for a big party/group), and you can switch it up by changing up the veggies!
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. mini ravioli (or tortellini)
- 1 bunch asparagus (cut into 2-inch pieces)
- 8 oz. string beans (or halicot verts, cut into 2-inch pieces)
- 2 pt. cherry tomatoes (halved)
- 2 Tbsp. olive oil
- 1 Tbsp. seasoning (tuscany, or other Italian blend)
- 8 oz. Kalamata olives (halved)
- 1/2 cup pesto
- 1/4 cup Parmesan cheese
- salt
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Directions
- Heat oven to 450. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions.
- While the water is coming to a boil, toss the asparagus, string beans, and cherry tomatoes with the olive oil, tuscany seasoning, salt and black pepper. Spread out onto one or two parchment paper-lined baking sheets. Roast for 15-20 minutes or until tender and starting to brown/shrivel.
- Toss the pasta with the veggies, olives, pesto, and parmesan cheese. Season with salt and black pepper to taste.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium590mg25% |
| Potassium350mg10% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium15% |
| 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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