[Print this Recipe]I used to eat a lot of pasta.
I was one of those who loved bread, pasta, potatoes, any refined starches.
Consequently, I also was quite a bit overweight.
As I'm learning to eat a plant-based diet, I wanted to upgrade that pasta I love. Instead of having white pasta or cheese sauce and a few vegetables for a garnish, I made vegetables as the main ingredient with a little bit of whole wheat pasta. I added garbanzo beans for protein and more fiber.
The veggies in this recipe are roasted in the oven, then added to 2 cups of pasta sauce and 2 cups of cooked whole wheat penne pasta.
This recipe is great to make the night before, cover and refrigerate, then reheat in a warm oven (350F) for 30 minutes before serving.
You can easily make it a gluten-free recipe by using gluten-free pasta.
You can see Matthew helped with the pasta. : )
[Print this Recipe]
OVEN ROASTED VEGGIES AND PENNE PASTA
Ingredients:
*1 chopped zucchini
*1 diced tomato or 1 can of drained diced tomatoes
*1 diced medium onion or two small onions
*1 chopped green pepper
*1 c. sliced mushrooms
*3 c. cooked whole wheat penne, drained
*1 can of drained and rinsed garbanzo beans (chickpeas)
*2 c. marinara sauce
Directions:
1. Preheat oven to 425F. Lightly grease a baking sheet. Distribute vegetables evenly across baking sheet and roast for 20 minutes or until vegetables are soft.
2. Warm marinara sauce in a large kettle over medium low heat. Add cooked pasta, roasted vegetables, and garbanzo beans. Stir until well mixed. Serve immediately or refrigerate after cooled.
What recipe have you upgraded to a healthier version?
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