Average Rating: 4.75TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 2 medium yellow summer squash, sliced
- 1 medium sweet red pepper, chopped
- 8 ounces sliced fresh mushrooms
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) potato gnocchi
- 1/2 cup Alfredo sauce
- 1/4 cup prepared pesto
- Chopped fresh basil, optional
Instructions
- 1. Preheat oven to 450°. In a greased 15x10x1-in. baking pan, toss vegetables with oil, salt and pepper. Roast 18-22 minutes or until tender, stirring once.
- 2. Meanwhile, in a large saucepan, cook gnocchi according to package directions. Drain and return to pan.
- 3. Stir in roasted vegetables, Alfredo sauce and pesto. If desired, sprinkle with basil.
Nutrition Facts
1-1/2 cups: 402 calories, 14g fat (4g saturated fat), 17mg cholesterol, 955mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 13g protein.
