Recipes

Roasted Vegetables with Pasta

Serves 8
Roasted or grilled vegetables are easy to prepare and delicious with pasta! You can use fresh asparagus in the spring, and substitute summer squash as zucchini throughout the summer and fall.

1 red onion
1 large red bell pepper
1 pound fresh asparagus with tough ends removed
2 cups button mushrooms
1 tsp garlic powder or granules
1 tsp mixed Italian herbs
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
8-12 ounces pasta, cooked according to package directions
2 tomatoes, diced (optional)

Preheat the oven to 500 degrees. Cut the onion and bell pepper into generous bite-sized pieces. Remove the tough ends from the asparagus then break it into 1 to 2-inch pieces. Clean the mushrooms and cut off any tough stems. Place all the vegetables into a large bowl and sprinkle with the seasonings. Toss to mix. Spread in a single layer in 1 or 2 large baking dishes. Bake in a preheated oven until the vegetables are just tender, 10 to 12 minutes. While the vegetables are cooking, cook the pasta in boiling water. Drain and rinse, then arrange on a large platter. Top with the roasted vegetables and fresh, diced tomatoes.

Nutrition information per serving: 76 calories, 3 g protein, 15 g carbohydrate; 0.3 g fat, 47 mg sodium, 0 mg cholesterol

Source: New Century Nutrition

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