Roasted Vegetable Pasta - Capital Area Food Bank
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Roasted Vegetable Pasta

By cafb April 4, 2018

230 calories | 35g carbs | 8g fat (1g sat fat) | 7g protein | 123mg sodium | 6g fiber | 5g total sugars (0g added sugar) per serving

Serves 6 for $7.50


  • 2 cups uncooked, whole wheat pasta
  • ½ head of a cauliflower or broccoli
  • 1 small, yellow or green summer squash
  • 1 green or red bell pepper
  • 1 medium onion
  • 1 clove garlic
  • ½ cup Parmesan cheese
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  1. Preheat oven to 400F.
  2. Chop onion, squash, bell pepper, and cauliflower into bite size pieces. Chop garlic into very small pieces.  Mix vegetables and garlic with 2 tablespoons of oil, salt, and pepper together in a bowl. Spread vegetables out onto a baking sheet so they do not overlap.
  3. Bake for 30 minutes or until starting to brown. While the vegetables are roasting, cook pasta by following instructions on the box. Drain pasta and put in serving bowl.
  4. When vegetables are finished, add to pasta with remaining 1 Tablespoon of olive oil and toss. Stir in grated parmesan if desired and serve.

Read the Labels

Make at least half your grains whole. To make sure a grain product is made of whole grains, check that the first ingredient in the ingredients list says “whole.”

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