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Add a photoI received a whole box of cooking and baking goodies for Christmas from my wonderful daughter-in-law and son. One of the many treats was grape seed oil. I was so excited. I have been wanting to try this. Mine has lemon in it and I could not wait to use it. What a light wonderful flavor it has! Perfect for just about anything. Enter roasted vegetables, pasta and Parmesan cheese. Pure heaven!
Ingredients
- 2 cups pasta
- 1/2 teaspoon grape seed oil with lemon
- 1 cup zucchini, sliced
- 1/2 cup grape tomatoes, cut in half
- 1/2 cup green peppers, cut in chunks
- 1 teaspoon ground cracked peppercorns
- 1/2 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese
- 1 tablespoon grape seed oil with lemon
Directions
- Cook pasta al dente. Remove from heat, drain and toss with 1 teaspoon of grape seed oil. Place sliced vegetables on a cookie sheet and drizzle grape seed oil (1 tablespoon) over the vegetables, sprinkle with salt. Roast in 350 degree oven for approximately 15 minutes or until vegetables begin to brown. Remove from heat. Divide pasta evenly between 4 plates. Divide vegetables evenly and place on pasta. Sprinkle with pepper. Sprinkle Parmesan cheese and dig in! Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 503 | |
| Calories from Fat 47 | 9% |
| Total Fat 5.46g | 7% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 492mg | 21% |
| Potassium 388mg | 11% |
| Total Carbs 91.26g | 24% |
| Dietary Fiber 4.5g | 15% |
| Sugars 4.51g | 3% |
| Protein 20.77g | 33% |
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