Fusilli with Roasted Vegetables

Fusilli with Roasted Vegetables© Martin Rettenberger

Fusilli: I love pasta and could eat it each and every day. You'll love these delicious, low fat and healthy Fusilli.


Makes 4 servings

2 red bell peppers

4 plum tomatoes

2 red onions

1 medium zucchini

3 garlic cloves

5 tablespoons olive oil

1 teaspoon minced thyme

3/4 teaspoon freshly ground black pepper

1 1/2 cups (375 g) fusilli

1 handful finely shredded basil

2 tablespoons grated Parmesan cheese

Nutritional Information
per serving:

2 WW points

309 Calories

7 g Total Fat

1 g Saturated Fat

2 mg Cholesterol

63 mg Sodium

53 g Total Carbohydrate


Seed bell peppers and cut into small slices. Slice zucchini and tomatoes. Chop onion and garlic.

In a large roasting pan, combine the bell peppers, tomatoes, onions, zucchini, garlic, thyme and 1/2 teaspoon of the black pepper.

If possible use fresh thyme and basil, but dried will do also.

Drizzle with the olive oil; toss to coat. Roast, tossing the vegetables once or twice, until the peppers are softened, about 40 minutes.

Cook the fusilli according to package directions. Drain, reserving 1/2 cup of the cooking liquid. Add to the vegetables with the cooking liquid, basil, cheese and the remaining 1/4 teaspoon of black pepper; toss to combine.

You can use any pasta instead of the Fusilli to vary this dish!

Serve and Enjoy!

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