Directions:
- Preheat oven to 500°.
- Combine carrot, squash, and garlic on a jelly-roll pan coated with cooking spray; coat vegetables generously with cooking spray. Roast vegetables at 500° for 20 minutes or until tender and browned, stirring after 15 minutes.
- While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
- Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.37 Kcal (676 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 7% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 5% | |
| Sodium | 458.32mg | 19% | |
| Potassium | 213.23mg | 5% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 5.68g | 23% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 7g | 14% | |
| Vitamin C | 14.9mg | 25% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 48.3mg | 269% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.97 Kcal (335 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 7% | |
|---|---|---|---|
| Cholesterol | 7.23mg | 5% | |
| Sodium | 227.13mg | 19% | |
| Potassium | 105.68mg | 5% | |
| Total Carbs | 11.51g | 8% | |
| Sugars | 2.81g | 23% | |
| Dietary Fiber | 1.87g | 15% | |
| Protein | 3.47g | 14% | |
| Vitamin C | 7.4mg | 25% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 24mg | 269% | |
| Calcium | 47.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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