Roasted Vegetable Pasta

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 oregano
1t basil
1t garlic powder
1t onion powder
1t thyme
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)

Makes 4 Big servings.

- 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.