Pasta with roasted vegetables
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Author: Brenda Wiley Status: published Published: Dec 15,2009 license cc-by-nc-nd tags: vegan, pasta, vegetarian, veggies, vegetables, supper, lunch, Gluten Free, roasted vegetables, High Fiber, GF, roasted veggies, low fat,
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Share on TwitterA very simple, low fat, tasty meal.
Roast your choice of veggies.
To roast veggies, toss a bunch of veggies with 1 or 2 tablespoons of olive oil, spread out in a single layer and bake at 425°F for 30 minutes or so --- realize they will reduce significantly in volume ... if you start with 4 cups of veggies, you'll end up with closer to 2 cups. Stir every 5-10 minutes while they are roasting.
To make this totally fat free, toss your veggies with a fat free Italian Dressing .... this actually adds more flavor than the olive oil.
When they are just starting to brown, remove from oven and toss with hot pasta.
If desired, drizzle with about a Tablespoon of olive oil per serving, but the veggies are flavorful enough that this isn't necessary if you are watching fat intake.
Any veggies will work fine ... I think this batch has broccoli, red peppers, onions, and garlic. I also added sun dried tomatoes and olive slices to the veggies after roasting them.
For gluten free folks, use a gluten free pasta ... there are several good choices of rice pasta available right now that cook up firm and tasty.
