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Pasta with Roasted Vegetables

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Nutrition Facts

Serving Size: 8 oz (227 g )
Amounts Per Serving
Calories 640
Calories from Fat 580
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 160mg 7%
Potassium 220mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 12%
Sugars 3g  
Protein 4g  
 
Vitamin A 6% Vitamin C 40%
Calcium 6% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 8 oz

Ingredients

Amount Ingredients
1 cup Vegetable or Olive Oil
2 Tbsp. Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate
2 Tbsp. Red Wine Vinegar
3 cups Red, Green, and Yellow Bell Peppers, Large Diced
1 cup Red Onions, Large Diced
1 cup Zucchini, Large Diced
5 cups Penne Pasta, Cooked, Shocked, and Chilled

Recommended Product: 6809 Gold Label True Foundations™ Chicken Liquid Stock Concentrate

Directions

  1. In a medium mixing bowl, blend oil, Gold Label True Foundations™ Vegetable Liquid Stock Concentrate, and vinegar.
  2. Add peppers, onions, and zucchini. Toss to evenly coa.
  3. Place onto a sheet or roasting pan.
  4. Roast in a 400°F oven for 15-20 minutes until 90% cooked. Remove and chill.
  5. Toss chilled prepared pasta with roasted vegetables.
  6. Finish with your choice of chopped fresh herbs or additional light balsamic vinaigrette dressing desired.

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