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Roasted Vegetable Pesto Pasta Salad
CLOSE TO HOME13Ingredients
55Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (cut lengthwise into 1/2-inch-wide pieces)
- 1 yellow squash (cut into 1/2-inch-wide pieces)
- 1 red bell pepper (seeded, cut into 1-inch-thick slices)
- 1 red onion (cut into 3/4-inch-thick slices)
- 1 Tbsp. Italian seasoning
- 2 Tbsp. olive oil
- salt
- pepper
- 3 cups farfalle (whole-grain or regular, or penne)
- 15.5 oz. cannellini beans (drained and rinsed)
- 7 oz. pesto (container refrigerated or homemade, about 3/4 cup)
- 1/2 cup pecorino romano (grated)
- 1 Tbsp. fresh lemon juice
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium560mg23% |
| Potassium1040mg30% |
| Protein28g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber6g24% |
| Sugars8g |
| Vitamin A25% |
| Vitamin C140% |
| Calcium40% |
| Iron30% |
* 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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