Pasta With Roast Vegetable Sauce Recipe

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Pasta With Roast Vegetable Sauce
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  1. Preheat oven to 400°F.
  2. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.
  3. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.
  4. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
  5. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.
  6. Add roasted vegetable sauce and all herbs to pasta and toss to blend.
  7. Gradually add enough reserved pasta cooking liquid to moisten as desired.
  8. Season to taste with salt and pepper. Transfer pasta to bowl and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.48 Kcal (844 kJ)
Calories from fat 94.56 Kcal
% Daily Value*
Total Fat 10.51g 16%
Sodium 6.89mg 0%
Potassium 396.71mg 8%
Total Carbs 20.2g 7%
Sugars 8.05g 32%
Dietary Fiber 8.03g 32%
Protein 5.45g 11%
Vitamin C 14.6mg 24%
Iron 0.5mg 3%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 76.2 Kcal (319 kJ)
Calories from fat 35.76 Kcal
% Daily Value*
Total Fat 3.97g 16%
Sodium 2.61mg 0%
Potassium 150.03mg 8%
Total Carbs 7.64g 7%
Sugars 3.04g 32%
Dietary Fiber 3.04g 32%
Protein 2.06g 11%
Vitamin C 5.5mg 24%
Iron 0.2mg 3%
Calcium 13.3mg 4%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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