Roasted Vegetable Rotini and Cheese Roasted Vegetable Rotini and Cheese

Author: Canadian Living

This al dente pasta has a lower GI than pasta that is overcooked. Pasta is al dente when it is tender but firm when you bite into it. This child-pleasing dish is filling with or without the ham.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2004



In large bowl, toss onions, red and yellow peppers, zucchini, 1 tbsp (15 mL) of the oil, half each of the salt and pepper and the basil. Spread in single layer on large foil- or parchment paper-lined rimmed baking sheet. Roast in 425°F (220°C) oven, stirring once, until golden and tender, 45 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add roasted vegetables and ham.

Meanwhile, in saucepan, heat remaining oil over medium heat. Add flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until combined. Cook, stirring, until thick enough to coat back of spoon, about 10 minutes. Stir in Cheddar and Parmesan cheeses and remaining salt and pepper. Pour over pasta mixture; toss to coat. Divide among 4 plates; sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1557 mg
  • Protein 34 g
  • Calories 655.0
  • Total fat 22 g
  • Cholesterol 43 mg
  • Saturated fat 8 g
  • Total carbohydrate 87 g


  • Iron 31.0
  • Folate 29.0
  • Calcium 44.0
  • Vitamin A 22.0
  • Vitamin C 173.0
Share X

Roasted Vegetable Rotini and Cheese