Roasted Vegetable PastaSubmitted by: MISSVYKY
IntroductionRoasting makes the veggies crispy and sweet. The pasta is very savoury and delicious. Roasting makes the veggies crispy and sweet. The pasta is very savoury and delicious.
Whole Wheat Spaghetti, cooked (pasta), 4 cup
1 cup Mushrooms- Sliced
1 cup red pepper, sliced
1 cup asparagus (ends snapped off) and sliced into 2" lengths
1 Cup thickly sliced red onion
1T Italian Seasoning
Non-Stick cooking spray
3 cloves garlic- smashed and minced.
1t garlic powder
1t onion powder
1t crushed red chili flakes
1T olive oil
2 oz. Parmesan Cheese, (optional- IS included in nutritional values, if you leave it out, you'll have less fat and calories)
- Preheat oven to 400 degrees. Slice veggies and toss with a bit of no-fat cooking spray and the Italian seasoning. Roast in the over about 10-15 minutes on a cookie sheet- until edges are crispy and veggies are tender-crisp.
-In a large bowl (you can use the one you tossed the veggies in) combine remaining spices and olive oil
-cook pasta according to package directions. Once cooked, portion out 4 cups of cooked pasta
-Toss the pasta and veggies in olive oil mixture and serve with Parmesan cheese sprinkled on top.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSVYKY.