vegan - farfalle with roasted vegetables

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* Exported from MasterCook *

 

Farfalle with Roasted Vegetables

 

Recipe By :Beverly Lynn Bennett

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 small zucchini -- cut in half lengthwise and cut into 1 inch

pieces

1 medium yellow squash -- cut in half lengthwise and cut into 1

inch pieces

1 large red onion -- sliced

2 large carrots -- cut in half lengthwise and cut into 1 inch

pieces

1 green pepper -- cut into 1 inch pieces

1 red pepper -- cut into 1 inch pieces

3 large red skin potatoes -- cut into 1 inch pieces

7 each canned artichoke hearts -- (6-8) quartered

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons dried oregano

1 teaspoon paprika

1/4 cup chopped fresh parsley

2 tablespoons olive oil

1 pound farfalle pasta

2 tablespoons olive oil

2 teaspoons minced garlic

salt and freshly ground black pepper

3 tablespoons chopped fresh parsley

 

In a large bowl, combine cut vegetables, artichokes, seasonings, and the first 2

Tbs. olive oil and toss well. Spray two cookie sheets with non-stick cooking

spray. Spread vegetable mixture in a single layer over the two cookie sheets.

Bake at 425 degrees for 20 minutes. Stir vegetables and spread to a single layer

again and bake 20 more minutes. Turn oven to broil, broil vegetables for 3-5

minutes or until potatoes are golden.

 

Meanwhile, cook farfalle in salted, boiling water until al dente and drain. In a

small frying pan, place the remaining 2 Tbs. olive oil and saute garlic for 1

minute. Toss cooked farfalle with the garlic-olive oil before tossing with oven

roasted vegetables. Season to taste with salt and pepper. Transfer to a large

platter and sprinkle with chopped parsley. Serves 6-8

 

Source:

" http://www.veganchef.com/ "

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Per Serving (excluding unknown items): 341 Calories; 8g Fat (21.0% calories from

fat); 10g Protein; 58g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 342mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 4716 0 0 0 0 0 0 0 0 0 4363 0 0 0 0

 

 

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