Roasted vegetables are paired with gluten-free pasta in this scrumptious meal. Add in some chicken and a sprinkle of cheese for a crowd-pleasing dinner!
8ouncespasta(I used tryRoots penne for this recipe)
½red onion, sliced thin
1zucchini, cut into half moons
1yellow squash, cut into half moons
2carrots, cut into bite-size pieces
3c. broccoli, cut into bite-size pieces
1T. herbs de Provence or Italian seasoning
3T. olive oil
½t. sea salt
½t. black pepper
3/4-1c. pasta cooking water
1c. chopped tomatoes
¼c. fresh parsley or basil
parmesan, as desired
Instructions
Preheat the oven to 450 degrees.
Prepare the vegetables and toss them with the olive oil, herbs de Provence or Italian seasoning, salt, and pepper.
Divide the vegetable mixture between two parchment paper-lined baking sheets.
Roast for 20 minutes, stirring once halfway.
Cook the pasta according to package directions (reserve one cup of the cooking liquid once the pasta is done).
Toss the cooked pasta with the roasted veggies, tomatoes, and enough cooking liquid to make it as saucy as you like (I use the full cup of pasta cooking liquid).
Top with the fresh parsley or basil and a generous handful of parmesan.
Season with a bit more salt, if needed.
Serve and enjoy!
Notes
Fat: 8.9 g Carbs: 30.5 g Sugar: 4.3 g Protein: 7 g; Nutrition facts do not take into account the pasta cooking water or parmesan. WW SmartPoints: 7