Diabetes Forecast

Roasted Vegetable Pasta

Per Serving

Roasted Vegetable Pasta

Makes: 8 servings
Serving Size: 1 cup
Calories 215
Fat 8 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 31 g
Fiber 5 g
Sugars 4 g
Cholesterol 0 mg
Sodium 105 mg
Potassium 290 mg
Protein 6 g
Phosphorus 100 mg
Choices: Starch 1.5, Vegetable 1, Fat 1.5
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes


Parchment paper or nonstick cooking spray
2 cups peeled, cubed butternut squash
1 large red bell pepper, cored, seeded, and cut into 1-inch squares
1 yellow bell pepper, cored, seeded, and cut into 1-inch squares
1 small red onion, cut into wedges
2 1/2 Tbsp. olive oil, divided
1 Tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
8 oz. whole wheat penne pasta
1/4 cup chopped walnuts
2 garlic cloves, minced
1 Tbsp. minced fresh sage leaves
1/4 cup grated Parmesan cheese


  1. Preheat the oven to 475 degrees. Line a baking sheet with parchment paper or coat with cooking spray; set aside.
  2. In a large bowl, combine the butternut squash, red and yellow peppers, and onion. Add 1 Tbsp. of the olive oil, the balsamic vinegar, salt, and black pepper. Arrange the vegetables in one layer on the prepared baking sheet. Roast for about 25 minutes, stirring the vegetables occasionally, until they are lightly browned.
  3. Meanwhile, prepare the penne according to package directions. In a skillet, heat the remaining 1 1/2 Tbsp. of olive oil. Add the walnuts, garlic, and sage, and sauté for 3 minutes. Add the walnut mixture and the roasted vegetables to a large serving bowl. When the pasta is cooked, drain and add to the vegetable mixture. Toss gently. Top with the Parmesan cheese and serve.

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