Pasta con Verduras Asadas

Pasta con Verduras Asadas is a vibrant Spanish dish featuring perfectly roasted vegetables tossed with al dente pasta, creating a delightful combination of flavors and textures. This healthy dish is both satisfying and nourishing, making it a perfect choice for a light yet filling meal.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Red bell pepper - 1 medium
• Zucchini - 1 medium
• Eggplant - 100 grams
• Red onion - 1 small
• Garlic - 2 cloves
• Olive oil - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - for garnish
• Parmesan cheese (optional) - 20 grams

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and chop the red bell pepper, zucchini, eggplant, and red onion into bite-sized pieces.
3. Place the chopped vegetables on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with dried oregano, salt, and black pepper. Toss to coat evenly.
4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they are tender and slightly charred.
5. While the vegetables are roasting, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
6. In a small pan, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
7. Add the roasted vegetables to the pan with garlic and toss to combine. Add the cooked pasta and mix well to combine all ingredients.
8. Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 55 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in dietary fiber, promoting digestive health.

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