Cropedia:Roasted Vegetable Pasta with Tomatoes and Basil

Roasted Vegetable, Fresh Tomato, Basil and Parmesan Pasta - Vegetarian

'*' These items can be purchased from the UBC Farm or LFS Orchard Garden

This recipe makes one serving. For larger parties, simply multiply the recipe according to the number of guests.

Ingredients

Roasted Vegetables

2 tsp. Olive oil

2 ½ oz. *Zucchini, diced small

2 ½ oz. Eggplant, diced small

2 ½ oz. *Fennel, diced small

2 ½ oz. *Carrots, diced small

2 ½ oz. Red onions, diced small

2 ½ oz. *Red peppers, diced small

½ tsp. *Garlic, chopped fine

to taste Salt & pepper

Sauce

1 tsp. Olive oil

1 tsp. *Garlic

¼ tsp. Chilli flakes

1 med. *Tomato, diced

1 tsp. *Basil, fresh, chopped

1 Tbsp. Parmesan, grated large

to taste Salt & pepper

Pasta

3 oz. Pasta, whole wheat, uncooked

Method

- Preheat oven to 375F.

- In a roasting pan, combine the olive oil, vegetables for roasting, salt and pepper. Roast for 10-15 minutes or until tender. Remove from oven.

- Meanwhile, heat the pasta water. When roasted vegetables are almost done, cook the pasta. Drain.

- Meanwhile, in a heavy bottomed sauce pan heat the olive oil for the sauce and add garlic. When beginning to brown, add the chilli flakes. After a few seconds, add the tomato and cook 1-2 min or until warm. Remove from heat.

- While all ingredients are warm, toss the roasted vegetables, pasta and sauce together with the basil and parmesan. Add salt and pepper to taste. Serve hot.

Nutritional Analysis- Diet Analysis Plus By: Sophia Baker-French, BSc

Roasted vegetable, fresh tomato, basil and parmesan Pasta

1 serving= 20.84 oz. (590.8 g)

ENERGY

Kilocalories 582.47 kcal

Protein 19.81 g

Carbohydrate 97.2 g

Fat, Total 17.15 g

FAT

Saturated Fat 3.12 g

Monounsaturated Fat 10.52 g

Polyunsaturated Fat 2.32 g

Trans Fatty Acid 0 g

Cholesterol 4.4 mg

ESSENTIAL FATTY ACIDS

Omega-6 Linoleic 2.09 g

Omega-3 Linolenic 0.17 g

CARBOHYDRATES

Dietary Fiber, Total 17.03 g

Sugar, Total 16.35 g

OTHER

Weight 590.8 g

Water 0.45 L

Alcohol 0 g

VITAMINS

Thiamin 0.63 mg

Riboflavin 0.24 mg

Niacin 7.15 mg

Vitamin B6 0.81 mg

Vitamin B12 0.11 µg

Folate (DFE) 146.97 µg

Vitamin C 50.06 mg

Vitamin D (ug) 0.03 µg

Vitamin A (RAE) 669.99 µg

Vitamin A (IU) 13,211.25 IU

alpha-tocopherol (Vit E) 3.41 mg

MINERALS

Calcium 211.18 mg

Iron 5.02 mg

Magnesium 190.18 mg

Potassium 1,489.71 mg

Zinc 3.3 mg

Sodium 186.21 mg