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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 375 degrees F (190 degrees C). | 2. Spread roma tomatoes, zucchini, green bell pepper, and onion onto a large baking sheet and drizzle with olive oil. Toss vegetables to coat evenly with oil; season with salt and black pepper. | 3. Bake in the preheated oven until vegetables are tender and starting to brown, about 30 minutes. Let vegetables cool. | 4. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and set aside to cool. | 5. Peel and discard skins from roma tomatoes. Combine the roasted vegetables, rotini, and pesto in a large bowl. Serve slightly warm or chill if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rom tomato lengthwise	3	halved		-	-	-	-
zucchini	1		cut	2.31	0.3421	0.2981	0.044000000000000004
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
onion	1		cut	64.0	14.944	1.76	0.16
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt black pepper	to taste		ground	-	-	-	-
rotini pasta	1	package		-	-	-	-
pesto sauce	3/4	cup		790.02	19.0701	18.5787	71.064

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.