How To Make Easter Leftover Roasted Vegetable Pasta Recipe
Transform your Easter leftovers into a delicious pasta dish!
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 12 oz. of pasta
- 2 cups of leftover roasted vegetables (such as asparagus, carrots, and Brussels sprouts)
- 1/2 cup of vegetable or chicken broth
- 1/4 cup of grated Parmesan cheese
- 1 tbsp of olive oil
- Salt and pepper to taste
Instructions
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Cook pasta according to package directions.
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In a pan, heat olive oil over medium heat. Add leftover roasted vegetables and broth. Cook for 5-7 minutes, until vegetables are heated through and broth has reduced.
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Add cooked pasta to the pan and mix well with the vegetables.
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Sprinkle Parmesan cheese on top and season with salt and pepper to taste.
Nutrition
- Calories : 366kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 348mg
- Total Carbohydrates : 60g
- Dietary Fiber : 6g
- Sugar : 6g
- Protein : 13g
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