Sunday, March 2, 2014

Romano Topped Roasted Veggie Penne Pasta

I oven roasted some yummy. healthy veggies and tossed in some whole wheat penne for dinner this weekend.

See, Mom? I ate my veggies! Where's my gold star?

Ingredient list:

-1 bag of whole wheat penne
-1 medium zucchini, sliced thin
-1 yellow squash, sliced thin
-1 cup of grape tomatoes, chopped
-4 ounces of broccoli florets and cauliflower (or all broccoli)
-8 ounces of green beans
-2 carrots, peeled and chopped
-1 tsp of minced garlic
-Olive Oil
-Italian seasoning (I used Mrs. Dash)
-Sea salt
-Parmesan, Romano or your favorite hard cheese, grated.

1) Boil a large pot of water. When it starts to boil, stir in the pasta, cauliflower and broccoli. Let it cook.

2) Once you've peeled and chopped the veggies, put them in a large bowl and pour in some olive oil. Stir to coat. Shake some Italian seasoning over it and stir to coat.

3) On a foil lined baking sheet, spread out the veggies. Sprinkle some more seasoning over it and some sea salt. Bake at 350 degrees for 20 minutes.

4) Once the pasta and broccoli cooks, drain off the water and stir in the garlic and a little sea salt (1/2 tsp). Scrape the veggies off the sheet into the pasta pot. Stir to combine. Taste it and add more salt if needed.

5) Top with your favorite grated hard cheese. I used this one I found at Trader Joe's:

1 comment:

  1. You can't go wrong with oven-roasted veggies and pasta. Two favorites of mine!