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Roasted Veggie Pasta Sauce
Make this roasted veggie pasta sauce for an easy and delicious weeknight dinner!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 137 kcal
Course:
Dinner
Cuisine:
Italian , Italian-American Fussion
Ingredients
- 10 oz cherry tomatoes
- 1 zucchini peeled and cubed
- 1 bell pepper cubed
- 2 large carrots peeled and diced - cut into smaller pieces than the other ingredients to match cook time
- 1 yellow onion cut into a large dice
- 2 tbsp olive oil
- 2 tsp salt
- ¼ tsp black pepper
- 2 cups vegetable broth
- ¼ cup tomato paste
- 1 tbsp red wine vinegar
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Place cherry tomatoes and cut veggies on the baking sheet.
- Pour olive oil over top and toss to coat the veggies. Season with salt and pepper. Bake at 425F for 35 minutes.
- Add warm veggies to a high speed blender along with the broth, tomato paste, vinegar and italian seasoning. Blend until smooth.
- Pour over your favorite cooked pasta and enjoy!
Cup of Yum
Nutrition Information
Calories
137kcal
(7%)
Carbohydrates
17g
(6%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
1798mg
(75%)
Potassium
665mg
(19%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
6990IU
(140%)
Vitamin C
70mg
(78%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 137
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1798mg | 75% |
| Potassium | 665mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6990IU | 140% |
| Vitamin C | 70mg | 78% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.