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Parmesan roasted carrots and tomatoes tossed with olive oil and fettuccine.
Course
Entrees
Cuisine
Italian
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
6
servings
Calories
377
Author
Dianna--In Fine Taste
Ingredients
8
Roma tomatoes
2.5
pounds
whole carrots
1
pound
fettuccini pasta
1
cup
grated Parmesan cheese
¼
cup
Extra Virgin Olive Oil
Instructions
Roasted Vegetables
Core tomatoes and slice into ½ inch slices.Then, peel and thinly slice your carrots. Toss the tomatoes and carrots with olive oil.
Cover half sheet pans with foil or parchment paper and spread tomatoes and carrots on pans. Sprinkle ½ cup parmesan cheese over tomato slices.
Broil vegetables on high for about 20 minutes until carrots begin to caramelize.
Pasta
Cook pasta according to directions on box. Drain water from pasta and toss with carrots and tomatoes.
Sprinkle the remaining ½ cup parmesan cheese over top of the vegetables and pasta. Serve hot.
Nutrition
Serving:
1
g
|
Calories:
377
kcal
|
Carbohydrates:
50
g
|
Protein:
12
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
14
mg
|
Sodium:
418
mg
|
Fiber:
8
g
|
Sugar:
10
g