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Roasted Veggie Mediterranean Pasta with Goat Cheese
AMBITIOUS KITCHEN17Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 baby eggplant (sliced and quartered)
- 1 medium zucchini (sliced and quartered)
- 1 red bell pepper (cut into chunks)
- 1 yellow bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
- 1 pkg. grape tomatoes (optional)
- 2 Tbsp. avocado oil (or olive oil)
- 1 tsp. garlic powder
- salt
- pepper
- 1/4 cup cashews (OR 2 tablespoons cashew butter)
- 1 cup basil leaves (from 1 oz package)
- 2 Tbsp. avocado oil (or olive oil)
- 1/2 tsp. salt
- 3 Tbsp. warm water (to thin)
- 2 1/2 cups cellentani pasta (or pasta of choice -- can use whole wheat or gluten free)
- 1/2 cup goat cheese crumbles (divided)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat280 |
| % DAILY VALUE |
| Total Fat31g48% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium600mg25% |
| Potassium560mg16% |
| Protein14g |
| Calories from Fat280 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C180% |
| Calcium30% |
| Iron15% |
* 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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