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Roasted Vegetables with Gemelli Pasta and Burrata
BELGIOIOSO14Ingredients
40Minutes
1250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup balsamic vinegar
- 16 oz. asparagus (trimmed)
- 8 oz. button mushrooms (quartered)
- 16 oz. Roma tomatoes (quartered)
- 16 oz. yellow squash (sliced thinly lengthwise)
- 16 oz. zucchini squash (small, sliced thinly lengthwise)
- 1 bunch Italian parsley (chopped)
- 3 garlic cloves (crushed)
- 2 Tbsp. kosher salt
- 2 Tbsp. cracked black pepper
- 1 cup extra virgin olive oil
- 16 oz. gemelli pasta (cooked al dente and tossed with a little olive oil)
- fresh basil leaves (torn into small pieces)
- 8 oz. BelGioioso Burrata cheese (sliced)
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NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat650 |
| % DAILY VALUE |
| Total Fat72g111% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium4100mg171% |
| Potassium1700mg49% |
| Protein37g |
| Calories from Fat650 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber10g40% |
| Sugars27g |
| Vitamin A50% |
| Vitamin C120% |
| Calcium50% |
| Iron45% |
* 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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