Rating:
FatSecret Members Average Rating
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Quick and easy vegetarian pasta option.
Ingredients
Directions
- In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside.
- Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray.
- Cook in a preheated oven at 400 °F (200 °C) for 10 minutes.
- Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes.
- Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain.
- Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately.
32 members have added this recipe to their cookbook.
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Reviews
Thanks for your comments, drmcdougaller. I agree that you don't have to use the fat, although many people do consider that some fat is needed as part of a balanced diet. On the Slim Fast plan, this is the only "normal" meal of the day, and needs to be up to 600 cals in total, so adding some fat is fine. Another alternative if you do need to cut the cals/fat is to use spray oil instead of the reduced fat spread.
16 Jan 08 by member: Lucybell33
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I would make it with vegetable broth instead of vegetable fat spread. Why add the fat if it tastes just as good without it? And all the fat you eat is the fat you wear. Fat is not necessary in a recipe. We get enough fat just in our vegetables...
15 Jan 08 by member: drmcdougaller
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sounds pretty good, just be sure to use whole wheat pasta if you are on the Abs Diet...
22 Dec 07 by member: artistgrl
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Nutritional Summary:
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There are 520 calories in 1 serving of Roasted Vegetable Pasta.
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Calorie Breakdown: 17% fat, 69% carbs, 14% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2177 kj
520 kcal
Fat
10.27g
Saturated Fat
2.942g
Polyunsaturated Fat
2.768g
Monounsaturated Fat
3.426g
Cholesterol
8mg
Sodium
432mg
Carbohydrates
94.34g
Fibre
6.6g
Sugar
2.66g
Protein
19.69g
Potassium
630mg
Calorie Breakdown:
Carbohydrate (69%)
Fat (17%)
Protein (14%)
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*Based on an RDI of 2000 calories
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