Roasted Vegetable Puttanesca Pasta Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Total Time
50 mins
-
Servings
4 Servings
-
Calories
3629 kcal
-
Course
Main Course
-
Cuisine
Italian
Roasted Vegetable Puttanesca Pasta Recipe
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Roasted Vegetable Puttanesca Pasta…There’s so much flavor in every bite of this healthy pasta recipe!
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Ingredients
- 1 pound eggplant cut into ¼-inch slices
- ½ pound zucchini cut into ¼-inch slices
- ¼ teaspoon salt
- 4 teaspoons olive oil divided
- 8 ounces penne pasta
- ½ yellow onion chopped
- 2 garlic minced, cloves
- 2 anchovies minced
- ½ teaspoon oregano ground
- 1 crushed tomatoes canned 28 ounce
- ¼ cup kalamata olives pitted and sliced
- 2 tablespoons capers
- ½ teaspoon crushed red pepper
- ¼ cup parsley flat-leaf, minced
- salt to taste
- black pepper to taste
Instructions
- Head to The Pioneer Woman for the recipe instructions.
Notes
Nutrition Information
Show Details
Serving
0.25of Recipe
Calories
362.9kcal
(18%)
Carbohydrates
68.1g
(23%)
Protein
12.8g
(26%)
Fat
9.9g
(15%)
Saturated Fat
0.8g
(4%)
Cholesterol
1.7mg
(1%)
Sodium
775.7mg
(32%)
Potassium
1010mg
(21%)
Fiber
13.9g
(56%)
Sugar
14.4g
(29%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3629 kcal
% Daily Value*
| Serving | 0.25of Recipe | |
| Calories | 362.9kcal | 18% |
| Carbohydrates | 68.1g | 23% |
| Protein | 12.8g | 26% |
| Fat | 9.9g | 15% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 1.7mg | 1% |
| Sodium | 775.7mg | 32% |
| Potassium | 1010mg | 21% |
| Fiber | 13.9g | 56% |
| Sugar | 14.4g | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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