5.0 from 3 votes
Roasted Vegetable Puttanesca Pasta Recipe
Roasted Vegetable Puttanesca Pasta…There’s so much flavor in every bite of this healthy pasta recipe!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 Servings
Calories: 3629 kcal
Course:
Main Course
Cuisine:
Italian
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 cloves minced
- 2 anchovies minced
- ½ teaspoon ground oregano
- 1 28 ounce can crushed tomatoes
- ¼ cup pitted & sliced kalamata olives
- 2 tablespoons capers
- ½ teaspoon crushed red pepper
- ¼ cup minced flat-leaf parsley
- salt and pepper to taste
Instructions
- Head to The Pioneer Woman for the recipe instructions.
Cup of Yum
Notes
Nutrition Information
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
(29%)
Fiber
13.9g
(56%)
Sugar
14.4g
(29%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3629
% 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.