roasted veggie pasta

Food & Beverage

May 24, 2016

healthy pasta

ok so i’m not on a diet. but i am really working hard at tracking my eating habits via my fitness pal and trying to stay within my calorie range as well as my macros. which is a lot to manage i feel? not only do you have to watch your calories but fat, carbs, sugar, protein etc. it’s like a full on science experiment before you can even look at a recipe. i have found though that the more veggies i can cram into a dish the better. get rid of ugly fats and get in good fats (olive oil, nuts etc) and did i say eat as much veggies (non starchy) as possible?

last night i had pork chops thawing in the fridge but i really really really wanted pasta. i knew i was going to go on a bike ride with the dream killer at night so i thought. well… if you gonna have pasta lady it better not be creamy and you bettter fit as much greens as possible.

this is an adaptation from a recipe i saw on half baked harvest but tweaked a little because i loveeee all roasted veggies.

i repeat all roasted veggies. here is what you need for two people.

4oz of whole grain angel hair pasta
1 small container (about two cups) of cherry tomatoes sliced in half
2 small ears of sweet corn uncooked kernels shaved off
1 head of garlic
2 small zucchini or 1 medium sliced thing
1/4 cup of pesto
1tbsp olive oil
salt n pepper
2 oz of mozzarella

1.) toss the tomatoes, corn and zucchini in a bowl with the tbsp of olive oil, season with salt and pepper. slice the head off of the garlic and drizzle the oil left in the bowl right into the center of the garlic. lay out on a lined baking sheet and roast in the oven for about 20 minutes at 400 or until soft and maybe even a little charred. and add the entire thing of garlic (with the papery skin still on) on the sheet too.

2.) while that is cooking, boil the water for your pasta. when you have about 5 minutes left toss in the angel hair and cook until al dente.

3.) remove the pasta with tongs so you keep some of the pasta water in with the noodles. place in the bowl you used for coating the veggies. add the 1/4 cup of pesto and give it a good swirl.

4.) while the veggies are hot toss those babies all in too. squeeze out 2-4 (or more) cloves of the roasted garlic. smash with the back of a spoon before tossing them in as well. give everything a good swirl so it’s nice and mixed in.

5.)plate and service with mozzarella on top and add a crinkle of black pepper. enjoy!

healthy pasta 2

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Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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