Heart Healthy Spaghetti and Roasted Vegetables Recipe
Preheat oven to 450°.
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.
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.
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.
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About This Healthy Recipe
When you order spaghetti in Italy, you are almost always served a healthy spaghetti recipe. The vegetable and tomato sauce are made from fresh ingredients, not a processed sauce from a can. Freshly made sauce means no salt preservative in your spaghetti. That helps make it a low sodium spaghetti. This healthy spaghetti recipe follows popular Old World recipes, using only fresh ingredients and no salt preservatives. How to make this low calorie spaghetti recipe. If you’re counting calories, this low calorie spaghetti recipe will become your best friend. In fact, you should invite your bestie to dinner tonight and fill her plate with a generous serving of al dente spaghetti noodles covered in smokey, roasted vegetables and slathered in a creamy sauce. It tastes so rich and filling, at less than 300 calories a serving. That’s a low calorie spaghetti! How to make this low sodium spaghetti recipe. Do you love American Italian food but need to watch your sodium intake? Make this low sodium spaghetti recipe tonight. Our Test Kitchen chefs lowered the sodium in this spaghetti recipe to just 135 mg per serving. It meets the strictest low sodium diet guidelines, and it appeals to the most sophisticated taste buds.