Saturday, January 15, 2011

Balsmic Pasta and Roasted Vegtables

Balsamic Pasta and Oven Roasted Vegetables

1 cup Gluten free spaghetti (quinoa and corn has best consistency)
2 table spoons fat free/gluten free Balsamic Vinaigrette
1 large Zucchini
1 cup small tomatoes
Optional: herbs such as garlic, Italian herbs, etc

Set oven to 425. Spray baking pan with nonstick cooking spray. Cut up zucchini into bit size pieces. Put tomatoes and zucchini in baking pan, sprinkle with herbs to taste and roast in the oven for about 45 minutes or until browned.
Cook pasta as directed. Sprinkle Salt in the pasta water to flavor pasta and water. When pasta is done drain and save water to add to sauce if needed.
For cold pasta salad rinse pasta with cold water and put in bowl.  Add roasted Vegetables, Balsamic Vinaigrette and mix. Add more dressing or left over pasta water if pasta is not saucy enough.
To make hot pasta dish there is no need to rinse. Spray pan with not stick cooking spray. Heat on medium; add pasta, roasted vegetables, balsamic vinaigrette and mix. If pasta is not saucy enough more dressing or left over pasta water can be added. Precooked chicken can also be added to or served with pasta.
If you like add Parmesan cheese to finish

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