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.
Recipe yields 6 servings
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.