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Whole-wheat Pasta with Roasted Vegetable Tomato Sauce

4 servings
Dinner

Characteristics

High Fibre Vegetarian

Nutritional Facts Per Serving

444
Calories
17 g
Protein
83.3 g
Carbs
12.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 444
  • Fat 8.6 g
    • Saturated   1.2 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   641 mg
  • Carbohydrate 83.3 g
    • Fibre   12.4 g
    • Sugars  
  • Protein 17 g
    • Vitamin A 7 %
    • Vitamin C 140 %
    • Calcium 13 %
    • Iron 39 %

Method

Preheat the oven to 425 degrees F. Place vegetables in a bowl and toss with olive oil, basil, salt and pepper. Place on a large baking sheet and roast 20-30 minutes, or until vegetables are tender and lightly browned. Place vegetables in a pot and mix in diced tomatoes, tomatoes paste, stock and sugar. Bring to a gentle simmer, then loosely cover and cook, stirring occasionally, 25-30 minutes. 10 minutes before the sauce is ready, cook the pasta as per package directions. Drain well and divide among heated pasta bowls. Adjust the seasoning of the sauce, then spoon over hot pasta. Sprinkle with parsley. Serve with freshly grated Parmesan cheese, if desired.

Serving Suggestions

To finish off this tasty pasta dish, sprinkle with freshly grated Parmesan cheese and drizzle with Alex Campbell Signature Series Extra Virgin Olive Oil.

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