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"My sister gave me this recipe years ago and it has become a favorite make-ahead and company meal. For a heartier dish, pair it with ham and dinner rolls." - Robyn Baney, Lexington Park, Maryland
Nutritional Facts 3/4 cup equals 263 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 273 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Roasted Veggie Pasta in Taste of Home December/January 2009, p19
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Reviewed on May. 28, 2012 by taximom1106
Love this. Have made it several times.
Reviewed on Aug. 09, 2010 by katlaydee3
Loved this recipe; very little leftover. Will definitely make again.
Reviewed on Feb. 05, 2009 by hvallen1
We LOVED this recipe! I added grilled chicken to make it a little more hardy for my husband and he loved it.
Reviewed on Jan. 05, 2009 by dagny21
This was so good. Even my squash-hating husband actually enjoyed it.
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