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5
from 1 vote
Roasted Vegetable Puttanesca Pasta Recipe
Roasted Vegetable Puttanesca Pasta…There’s so much flavor in every bite of this healthy pasta recipe!
Prep Time
30
minutes
mins
Cook Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Entrees, Pasta
Cuisine:
Italian
Keyword:
Clean Eating
Servings:
4
Servings
Calories:
362.9
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1
pound
eggplant
cut into ¼-inch slices
½
pound
zucchini
cut into ¼-inch slices
¼
teaspoon
salt
4
teaspoons
olive oil
divided
8
ounces
penne pasta
½
yellow onion
chopped
2
garlic cloves
minced
2
anchovies
minced
½
teaspoon
ground oregano
1
28 ounce can crushed tomatoes
¼
cup
pitted & sliced kalamata olives
2
tablespoons
capers
½
teaspoon
crushed red pepper
¼
cup
minced flat-leaf parsley
salt and pepper
to taste
Instructions
Head to
The Pioneer Woman for the recipe instructions
.
Notes
Weight Watchers Points: 7 (Smart Points), 10 (Points+), 7 (Old Points)
Nutrition
Serving:
0.25
of Recipe
|
Calories:
362.9
kcal
|
Carbohydrates:
68.1
g
|
Protein:
12.8
g
|
Fat:
9.9
g
|
Saturated Fat:
0.8
g
|
Cholesterol:
1.7
mg
|
Sodium:
775.7
mg
|
Potassium:
1010
mg
|
Fiber:
13.9
g
|
Sugar:
14.4
g