Roasted Veggie Spaghetti w/ Fresh Parmesan

For the past year or so, I’ve been attempting to transition to a plant based pescatarian lifestyle. So far I’ve managed to find my likes, dislikes, favorites, and fast food choices. LOL. Although I’m not completely there yet, I am proud to say that I’ve committed to pescatarianism. I’m still working on the plant based part though – in due time.Until then, I’ll just be more strategic about the meals I prepare.

For a while I’ve been struggling between “quick & easy” and “healthy & satisfying.” Only now have I began to find the balance between homemade and easy. Usually cooking with me is this long drawn out experience and by the time I’ve finished – I’m not even hungry anymore. Cooking (meals for myself) has become thoughtless, I can cook for everyone else, put my heart and soul in it. Then get home and be so over the thought of cooking, I’d make a sandwich or a salad and go straight to sleep.

However, the things I desire to eat, versus settle to eat, have shifted. I’m more mindful and aware of my mindset and energy that it’s become almost easy to throw a meal together within minutes.

This roasted veggie pasta has become one of my favorite meals to prepare. Not only is it easy to prepare, it’s one of those things that you don’t have to feel guilty about eating often. And to really make it guilt-free, just substitute the pasta for veggie noodles

Get into the recipe y’all. You’ll enjoy it.

Roasted Vegetable Spaghetti

  • Servings: about 6
  • Difficulty: easy
  • Print

Ingredients:
– 1lb Spaghetti Pasta
– 1 Yellow Squash, sliced
– 1 Zucchini, sliced
– 1 Yellow Bell Pepper, sliced
– 1 Red Bell Pepper, sliced
– 1/2 Red Onion, sliced
– 1lb Baby Portobello Mushrooms, sliced
– 2 Tbsp Garlic, minced
– 1/2 C Olive Oil
– 3 Tbsp. Italian Herbs Blend
– 1 Tbsp. Crushed Red Pepper Flakes, optional
– 1 pint Cherry Tomatoes
– 1/2 C Fresh Parmesan, grated (optional)
salt & pepper, to taste

Directions:

Preheat oven to 400ºF
Boil water for pasta.

Meanwhile, in an oven safe pan, toss together squash, zucchini, bell peppers, onions, mushrooms, garlic, olive oil, and seasonings.
Roast in oven for 3-5 mins.

Prepare pasta according to package. For the perfect pasta boil for approximately 9 mins.

Now, add the cherry tomatoes to the roasted veggies, and continue to cook in oven for an additional 5 mins.

Remove veggies from oven and set aside.
Drain pasta when ready, and immediately toss the spaghetti with the roasted veggies, oil and all.

Serve hot and top with parmesan cheese, if desired.

Stay Feisty!

Advertisements

Leave a Reply