Versatile Vegetarian--Fusilli with Roasted Vegetables

[Guest guest]

* Exported from MasterCook *

 

Fusilli with Roasted Vegetables

 

Recipe By :Versatile Vegetarian, Weight Watchers

Serving Size : 4 Preparation Time :0:00

Categories : Versatile Vegetarian (WW)

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell pepper -- seeded & cut into 1/2 " strips

4 plum tomatoes -- cut into think wedges

2 red onions -- slivered

1 medium zucchini -- halved lengthwise & sliced

3 cloves garlic -- quartered

1 teaspoon thyme

3/4 teaspoon freshly ground black pepper

1 tablespoon olive oil -- plus 1 teaspoon

1 1/2 cups fusilli

1/4 cup basil -- finely shredded

2 tablespoons grated Parmesan cheese

 

Preheat the oven to 400°F. In a large roasting pan, combine the bell

peppers, tomatoes, onions, zucchini, garlic, thyme, and 1/2 teaspoon of the

black pepper. Drizzle with the olive oil; toss to coat. Roast, tossing

the vegetables once or twice, until the peppers are softened, about 40

minutes.

 

Cook the fusilli according to package directions. Drain, reserving 1/2 cup

of the cooking liquid. Add to the vegetables with the cooking liquid,

basil, cheese, and remaining 1/4 teaspoon of black pepper; toss to combine.

 

S(ISBN):

" 0-02-861852-1 "

Copyright:

" 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 202 Calories (kcal); 5g Total Fat; (21% calories from fat); 7g

Protein; 35g Carbohydrate; 2mg Cholesterol; 61mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;

1 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0