All recipes pictured here either are GF as written, or have GF options added by me. Hubby is GF, so all the gluten free options I've added have been made and tried by me.Read More
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Pasta with Roasted VegetablesA very simple, low fat, tasty meal. Roast your choice of veggies. To roast veggies, toss a bunch of veggies with 1 or 2 tablespoons of olive oil, spread out in a single layer and bake at 425°F for 30 minutes or so --- realize they will reduce significantly in volume ... if you start with 4 cups of veggies, you'll end up with closer to 2 cups. Stir every 5-10 minutes while they are roasting. To make this totally fat free, toss your veggies with a fat free Italian Dressing .... this actually adds more flavor than the olive oil. Recipe for a fat free Italian Dressing here. When they are just starting to brown, remove from oven and toss with hot pasta. If desired, drizzle with about a Tablespoon of olive oil per serving, but the veggies are flavorful enough that this isn't necessary if you are watching fat intake. Any veggies will work fine ... I think this batch has broccoli, red peppers, onions, and garlic. I also added sun dried tomatoes and olive slices to the veggies after roasting them. For gluten free folks, use a gluten free pasta ... there are several good choices of rice pasta available right now that cook up firm and tasty.
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