Balsamic Roasted Vegetable Primavera Recipe
Recipe By Taste Of Home
Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. Carly Curtin, Ellicott City, Maryland.
3.8
27 Rating -
Rate
Vegdiet
35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Balsamic Roasted Vegetable Primavera Recipe
- 1 Medium carrots, sliced
- 1/2 Medium zucchini, coarsely chopped
- 0.42 cup Cherry tomatoes
- 0.06 cup Olive oil
- 3/4 tablespoon Balsamic vinegar
- 1/4 teaspoon Tablespoon minced fresh thyme or 1 dried thyme
- 1/2 teaspoon Minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon Salt
- 0.13 teaspoon Garlic powder
- 2 ounce Uncooked rigatoni or whole wheat rigatoni
- 0.06 cup Shredded Parmesan Cheese
Nutrition
value
value
466
calories per serving
18 g Fat11 g Protein65 g Carbs6 g FiberOther
Current Totals
- Fat18g
- Protein11g
- Carbs65g
- Fiber6g
MacroNutrients
- Carbs65g
- Protein11g
- Fiber6g
Fats
- Fat18g
Vitamins & Minerals
- Calcium171mg
- Iron4mg
- Vitamin A2122mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B941mcg
- Vitamin B12< 1mcg
- Vitamin C13mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus157mg
- Selenium4mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home