Pasta With Roasted Vegetables

1. Preheat over to 475 degrees.

2. Chop vegetables into 1 inch chunks; season with salt and pepper.

3. Pour olive oil and chopped garlic over vegetables.

4. Roast for 35 minutes.

5. Scrape vegetables into sauce pan, add tomatoe sauce, and heat.

6. Cook pasta until al dente.

7. Serve hot and sprinkle with chopped basil and parmesan on top.

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Nutrient	Quantity
Total fats	61.1236 g
Protein	61.7087 g
Carbohydrates	355.1902 g
Energy	2233.7438 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5496 g
Water	199.2097 g
Aspartic acid	3.0549 g
Calcium, Ca	135.4202 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	17.384 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1.5 g
Niacin	8.0811 mg
Vitamin A, RAE	5.5 g
Arginine	2.3427 g
Riboflavin	0.322 mg
Tocopherol, beta	0.2874 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1094 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	21.4088 g
Sodium, Na	35.1001 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6784 g
Total lipid (fat)	61.1236 g
Manganese, Mn	4.4181 mg
Fructose	2.4366 g
Proline	7.1914 g
Fatty acids, total saturated 16:0	7.3078 g
Sucrose	3.6738 g
Choline, total	9.312 mg
Sugars, total	18.5352 g
Serine	2.8694 g
Fatty acids, total saturated 18:0	1.1766 g
Vitamin B-6	0.8587 mg
Selenium, Se	289.0087 g
Ash	4.7688 g
Fatty acids, total saturated 18:1 undifferentiated	39.291 g
Pantothenic acid	2.2306 mg
Phenylalanine	3.1047 g
Copper, Cu	1.3976 mg
Betaine	0.204 mg
Thiamin	0.4886 mg
Methionine	0.6819 g
Iron, Fe	6.7192 mg
Carbohydrate, by difference	355.1902 g
Phosphorus, P	925.802 mg
Folate, total	114.9802 g
Tocopherol, gamma	4.461 mg
Alanine	2.06 g
Valine	2.7399 g
Fatty acids, total saturated 18:2 undifferentiated	7.7673 g
Glycine	2.0712 g
Glucose (dextrose)	3.5022 g
Fatty acids, total saturated 14:0	0.006 g
Zinc, Zn	6.8672 mg
Isoleucine	2.3728 g
Maltose	8.9376 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	8.3169 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	4.5778 g
Tocotrienol, alpha	0.6528 mg
Vitamin A, IU	110.8 IU
Folate, DFE	114.9802 g
Tryptophan	0.8699 g
Vitamin C, total ascorbic acid	18.602 mg
Phytosterols	141.84 mg
Fatty acids, total polyunsaturated 18:1 c	0.7798 g
Fatty acids, total saturated 20:0	0.2236 g
Tocotrienol, beta	0.0456 mg
Starch	284.7726 g
Tyrosine	1.1452 g
Vitamin K (phylloquinone)	33.564 g
Fatty acids, total saturated	8.8007 g
Histidine	1.3929 g
Fatty acids, total monounsaturated	40.205 g
Threonine	2.1527 g
Folate, food	114.9802 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	8.2806 mg
Magnesium, Mg	263.9405 mg
Lysine	1.4506 g
Potassium, K	1337.4023 mg
Cystine	1.1752 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	4 tablespoons	477.36	0	54
Penne pasta	1 lb	1691.7638	340.496	6.8856
Onion	1	60	14.01	0.15
Parmesan cheese	0	0	0	0
Zucchini	2	4.62	0.6842	0.088
Tomato Sauce	1.25 1/4	0	0	0
eggplant	1	0	0	0
Garlic Clove	3	0	0	0
Bell Pepper	2	0	0	0
Basil	0	0	0	0
plum tomato	1	0	0	0