Pasta with Roasted Vegetables
A 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. Recipe for a fat free Italian Dressing here
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.
pastaroasted vegetablesroasted veggiesveganvegetarianlow fatGFGluten FreeHigh FibersupperlunchvegetablesveggiesvegetablereciperecipesBrenda Wiley (nc-hiker), from
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