Roasted Vegetables Pasta

10 100 493
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 6
Roasted Vegetables Pasta
Health Highlights


500 gm Pasta, Catelli Smart, dry
1 ball(s) Mozzarella cheese (cut up)
2 onion(s) Sweet onion
2 eggplant Eggplant
2 medium Zucchini
2 medium pepper(s) Red bell pepper
2 medium pepper(s) Green bell pepper
6 clove(s) Garlic
6 large Tomato
2 tbsp Olive Oil, Extra Virgin (for coating veggies)


Preheat oven to 180°C/360°F

Chop up all the vegetables.

Throw into a roasting dish.

Chuck in some olive oil. You want enough oil to prevent them from burning. I put the tomatoes on top so that they release their juices and help coat the other veggies.

Mix it all up. Throw into the oven.

Cooking time an hour to an hour an a half depending on how deep you fill your tray.

Make sure you check it after half an hour and toss the vegetables around to stop them from burning.

Cook the pasta according to the packet. Mix up the vegetables, mozzarella and pasta.

Nutrition Facts

Per Portion

Calories 493
Calories from fat 77
Calories from saturated fat 16.1
Total Fat 8.6 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.7 g
Cholesterol 3.3 mg
Sodium 63 mg
Potassium 1442 mg
Total Carbohydrate 95 g
Dietary Fiber 17.8 g
Sugars 23.4 g
Protein 17.6 g

Dietary servings

Per Portion

Grain 3.2
Vegetables 9.6

Energy sources


Meal Type(s)