Roasted Veggie Pasta
I honestly don’t eat a lot of pasta. During my ‘dieting’ days in college, I started avoiding it, and it’s not a food that I love anymore so I just don’t usually eat it. But I have a family to feed and they like it, so might as well make a healthier version of it!
I saw this recipe on Allrecipes and tweaked it a bit.
1 bunch of asparagus
1 large Zucchini
1 bell pepper
1 package of mushrooms
1 Tbsp minced garlic or 10 roasted cloves chopped
1/2 tsp rosemary
1/2 tsp oregano
8oz dry pasta (bow tie, fettuccini , penne)
1/4 c grated Parmesan cheese
Salt and pepper to taste.
Preheat oven to 375 degrees.
Cut vegetables and put in roasting pan with garlic, rosemary, oregano and salt and pepper to taste. Put in oven for 20 minutes.
Boil pasta of choice until cooked through.
Mix pasta and vegetables together and add Parmesan cheese.
The recipe I used called for 2 Tbsp tapenade, but I’ve never used that before and my husband doesn’t like olives so I just omitted it.
This is a great way to sneak in some vegetables to those picky eaters! Let me know if it works!