reach your daily dose of vegetables subsequently this recipe for roasted veggies and pasta.
The ingredient of Roasted vegetable pasta
- 1kg beetroot, peeled, chopped
- 1kg butternut pumpkin, peeled, chopped
- 1 large red onion, sliced
- 0.5 garlic bulb, halved (unpeeled)
- 1/4 cup olive oil
- 300g dried spiral pasta
- 120g lighthearted ricotta, crumbled
- 60g baby spinach
The instruction how to make Roasted vegetable pasta
- Preheat oven to 220u00b0C/200u00b0C fan-forced. Line 2 baking trays next baking paper. Place beetroot roughly speaking 1 prepared tray. Place pumpkin, onion and garlic re enduring surviving prepared tray. Drizzle taking into consideration half the oil. Toss to coat.
- Roast vegetables for 40 minutes or until tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking liquid. Return pasta and cooking liquid to pan.
- Squeeze garlic from skins. Discard skins. mount up to pasta taking into account bearing in mind pumpkin, onion, ricotta, spinach, beetroot and oil. Toss gently greater than low heat until combined. Season past salt and pepper. Serve.
Nutritions of Roasted vegetable pastacalories: 682.584 calories
fatContent: 20 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 97 grams carbohydrates
sugarContent: 39 grams sugar
proteinContent: 21 grams protein
cholesterolContent: 13 milligrams cholesterol
sodiumContent: 801.62 milligrams sodium