Fusilli with Roasted Vegetables
Ingredients
Makes 4 servings
- 2 red bell peppers
- 4 plum tomatoes
- 2 red onions
- 1 medium zucchini
- 3 garlic cloves
- 1 teaspoon minced thyme
- 3/4 teaspoon freshly ground black pepper
- 1,5 tablespoons olive oil
- 1 1/2 cups (375 g) fusilli
- 1 handful finely shredded basil
- 2 tablespoons grated Parmesan cheese
Directions
Seed bell peppers and cut into small slices. Slice zucchini and tomatoes. Chop onion and garlic.
In a large roasting pan, combine
the bell peppers, tomatoes, onions, zucchini, garlic, thyme
and 1/2 teaspoon of the black pepper.
If possible use fresh thyme and basil, but dried will do also.
Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or
twice, until the peppers are softened, about 40 minutes.
Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the
remaining 1/4 teaspoon of black pepper; toss to combine.
You can use any pasta instead of the Fusilli to vary this dish!
Serve and Enjoy!
Nutritional Information
per serving:
2 WW points
309 Calories
7 g Total Fat
1 g Saturated Fat
2 mg Cholesterol
63 mg Sodium
53 g Total Carbohydrate
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