Healthy Kids Spaghetti and Roasted Veggies Recipe

               
Low-calorie pasta is loaded with beautifully roasted vegetables in this healthy spaghetti recipe. Shallots, fresh basil, and black pepper boosts the flavor of this simple, hearty meal.
Bread icon
Ingredients
Recipe yields 6 servings
1 zucchini, cut into 1/4-inch thick slices
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
2 cups cherry tomatoes (assorted colors)
2 garlic cloves, minced fine
2 shallots, sliced
12 oz multigrain spaghetti
2 grated Parmesan cheese
2 Tbsp chopped fresh basil
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Preheat oven to 450°.

Step 2

In a large roasting pan, add the zucchini and bell peppers. Add 1 tablespoon of the olive oil, salt and black pepper and toss to coat the vegetables. Roast for 20 minutes. Add the cherry tomatoes and gently stir. Return to the oven and roast for 10 minutes, or until the vegetables are slightly charred and tender.

Step 3

In a skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic and shallots and sauté for 2 minutes. Set aside. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti for 10 minutes, or until just al dente. Drain, retaining about 1/2 cup of the pasta water, and transfer to a large serving bowl.

Step 4

Remove the roasted vegetables from the oven and transfer the vegetables and their juices to the pasta bowl. Add the shallot mixture and the reserved pasta water and stir. Serve topped with the cheese and basil.

Play icon
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:270
total fat:6g
sat fat:1g
cholesterol:5mg
sodium:135mg
total carb:47g
fibers:6g
sugars:4g
proteins:8g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Spaghetti and Roasted Veggies

Leave a Reply

Your email address will not be published. Required fields are marked *

Healthy Kids Spaghetti and Roasted Veggies Recipe

Ingredients
Recipe yields 6 servings
1 zucchini, cut into 1/4-inch thick slices
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
2 Tbsp olive oil
1/8 tsp salt
Black pepper to taste
2 cups cherry tomatoes (assorted colors)
2 garlic cloves, minced fine
2 shallots, sliced
12 oz multigrain spaghetti
2 grated Parmesan cheese
2 Tbsp chopped fresh basil
Directions
Step 1

Preheat oven to 450°.

Step 2

In a large roasting pan, add the zucchini and bell peppers. Add 1 tablespoon of the olive oil, salt and black pepper and toss to coat the vegetables. Roast for 20 minutes. Add the cherry tomatoes and gently stir. Return to the oven and roast for 10 minutes, or until the vegetables are slightly charred and tender.

Step 3

In a skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic and shallots and sauté for 2 minutes. Set aside. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti for 10 minutes, or until just al dente. Drain, retaining about 1/2 cup of the pasta water, and transfer to a large serving bowl.

Step 4

Remove the roasted vegetables from the oven and transfer the vegetables and their juices to the pasta bowl. Add the shallot mixture and the reserved pasta water and stir. Serve topped with the cheese and basil.

Share to Email