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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 500ºF. | 2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss. | 3. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown. | 4. Cook pasta. Drain and transfer to a large bowl. | 5. Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine. | 6. Crumble feta cheese over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	1	halved	cut	-	-	-	-
cherry tomato	1 1/2	cups		201.7333	0.0	44.88	1.1333
eggplant	1	cup	cut	20.5	4.8216	0.8036	0.1476
yellow onion	1		cut	-	-	-	-
red bell pepper	1		cut	201.7333	0.0	44.88	1.1333
basil	4	teaspoons	divided dried	0.8127	0.0936	0.1113	0.0226
balsamic vinegar	4	tablespoons	divided	56.32	10.8992	0.3136	0.0
extra virgin olive oil	1	tablespoon		201.7333	0.0	44.88	1.1333
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
penne pasta	8	ounces	used	201.7333	0.0	44.88	1.1333
cream	2	tablespoons	sour reduced fat	99.0	1.995	1.089	10.404000000000002
feta cheese	4	tablespoons	reduced fat	99.0	1.5338	5.3288	7.98

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