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Pasta with Roasted Low-Carb Vegetables
Did you know that it IS possible to eat pasta on a weight loss plan? This recipe uses a low-carb pasta swap that is delicious and healthy.
TOTAL TIME
50 Minutes
COURSE
Main Course
CUISINE
Italian
SERVINGS
4
EQUIPMENT
- Stove
- Oven
INGREDIENTS
-
1 Package Profile Noodles or Shirataki Noodles
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½ head of Cauliflower cored and cut into pieces
-
1 head Broccoli trimmed, cut into pieces
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1 Yellow Squash cut into half moons
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1 Zucchini Squash cut into half moons
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¾ cup Grape Tomatoes
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1 Red Onion peeled and cut into pieces
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1 Red and Yellow Bell Pepper seeded, chopped or sliced
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6 Cloves Garlic chopped
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Dried herbs-sage rosemary, thyme, oregano, basil… favorites to your taste
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Salt and Freshly Ground Black Pepper to your taste or Mrs. Dash to your taste
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2 T. Olive Oil
-
2 T. Rice Wine Vinegar
INSTRUCTIONS
-
Toss the veggies and garlic together in a large roasting pan.
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Sprinkle with salt and ground pepper.
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Splash on the veggies 2 T. Olive Oil and 2 T. Rice Wine Vinegar.
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Throw in a heaping T. of your favorite herbs and seasonings: Try parsley, basil, oregano, and thyme for an Italian flavor. Toss the veggies with the seasonings.
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Preheat oven to 400 degrees.
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Roast veggies for about 45 minutes.
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About 5 minutes before veggies are done bring water to a rolling boil and add rinsed Shirataki Noodles and boil for just 3 minutes — drain
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Place the pasta in a large bowl and toss in the roasted veggies.
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Serve in shallow bowls.
NOTES
Recipe modified from Web MD
Photo courtesy of Family Style food
Profile Exchange: 2 cups vegetables, 1 fat
KEYWORD
Healthy Pasta, low-carb pasta, Low-carb swaps
