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Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.
Nutritional Analysis: 1-3/4 cups equals 461 calories, 20 g fat (3 g saturated fat), 0 cholesterol, 560 mg sodium, 62 g carbohydrate, 8 g fiber, 10 g protein.
Originally published as Roasted Veggie Pasta Salad in Weeknight Cooking Made Easy Annual 2005, p206
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 10, 2010 by linsvin
I sprinked greek seasoning on veggies before roasting. Excellent the first night, next night not so much. Noodles sucked up all that flavor.
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