How To Make Fusilli with Roasted Vegetables
This pasta dish is loaded with flavorful roasted vegetables and tossed in a light tomato sauce.
Serves:
Ingredients
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 eggplant, diced
- 1 zucchini, diced
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 12 oz. fusilli pasta
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat oven to 425°F.
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Toss the bell peppers, eggplant, zucchini, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
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Meanwhile, cook the pasta according to package directions. Drain and set aside.
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In a large skillet, combine the roasted vegetables, diced tomatoes, and basil. Heat over medium heat until warmed through, about 5 minutes.
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Add the cooked pasta to the skillet and toss to coat with the sauce. Serve with Parmesan cheese on top.
Nutrition
- Calories : 441kcal
- Total Fat : 15g
- Saturated Fat : 3g
- Cholesterol : 5mg
- Sodium : 515mg
- Total Carbohydrates : 69g
- Dietary Fiber : 9g
- Sugar : 13g
- Protein : 14g
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