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Spaghetti and Roasted Veggies

Heart Healthy Spaghetti and Roasted Veggies Recipe

                   
Spaghetti and Roasted Veggies
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.
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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
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Helpful how to videos
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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.

Servings: 6
Calories: 270
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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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

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Heart Healthy 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.

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