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Warm Pasta Salad with Roasted Vegetables and Pesto Vinaigrette
FATFREE VEGAN KITCHEN16Ingredients
60Minutes
140Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 eggplant (medium, or 1/2 large, cut into 3/4 inch cubes)
- 2 medium zucchini (quartered lengthwise and cut into 3/4 inch pieces)
- 1 red onion (medium, coarsely chopped)
- 1 head garlic
- 1 yellow bell pepper (or red, sliced)
- 8 oz. mushrooms (quartered)
- 8 oz. grape tomatoes
- 16 oz. spiral pasta (whole wheat or gluten-free)
- 15 oz. chickpeas (or 1 1/2 cups cooked, rinsed and drained)
- 1/4 cup Kalamata olives (pitted and sliced, optional)
- 2 cups fresh basil leaves (lightly packed)
- 2 Tbsp. chopped walnuts (optional)
- 1 Tbsp. nutritional yeast (optional)
- 3/4 cup fat free vinaigrette (such as Fat-Free Balsamic-Raisin Vinaigrette)
- salt
- freshly ground black pepper
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium650mg19% |
| Protein7g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A20% |
| Vitamin C80% |
| Calcium8% |
| Iron8% |
* 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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