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Whole Wheat Pasta with Roasted Vegetables and Olives
FATFREE VEGAN KITCHEN15Ingredients
45Minutes
430Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 whole wheat
- 9 oz. penne
- 1 Japanese eggplant (long, narrow, cut into 1/4-inch-thick slices, see note)
- 1 red bell pepper (large, cut into 1-inch squares)
- 4 cups broccoli florets (small, or one 16-ounce bag fresh precut florets)
- 2 Tbsp. extra virgin olive oil
- 1/2 red onion (medium, thinly sliced)
- 4 cloves garlic (sliced)
- 1/3 cup oil (sliced, cured sun-dried tomatoes, 2 tablespoons)
- oil (their, reserved)
- 1/2 cup pitted kalamata olives
- 1/4 cup fresh parsley (finely minced)
- 1 Tbsp. balsamic vinegar (or more to taste, optional)
- red pepper flakes (Dried, to taste)
- freshly ground pepper (Salt and, to taste)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium125mg5% |
| Potassium650mg19% |
| Protein10g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C150% |
| Calcium8% |
| 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.
Notes
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