Wednesday, September 18, 2013

Parmesan Roasted Veggie Linguini


So this is day 3 of my 30 Days of Dinner Challenge and I thought I would share another recipe.  Last night Trisden made dinner and it was really good but I unfortunately didn't take any pictures.  He made oven fried chicken fingers with sautéed cabbage.  For the chicken fingers he used instant potato flakes (I'm pretty sure the recipe is on the box) as the outer coating and it was kinda different but I think we'll have them again.  And for the cabbage, he just chopped it up and sautéed it in some olive oil, salt and pepper, delish!  

Tonight for dinner I concocted a yummy pasta dish I named Parmesan Roasted Veggie Linguini and I have to say it's pretty tasty.  It's great if you're like me and have a lot of fresh vegetables in the fridge that need to be used up ASAP before going bad.  If that sounds familiar, this is a recipe for you my friend.  Not only are you cleaning out your fridge, but you are getting a low calorie, fiber packed meal loaded with veggies, protein and healthy fat...win, win, win.

Parmesan Roasted Veggies Over Whole Wheat Linguini

Makes 4 servings
You'll need:
1 small zucchini, halved and sliced into 1/2in thick pieces
1 cup halved cherry tomatoes
1 1/2 cup of chopped asparagus, about 1in pieces
1/4 of a red onion, coarsely chopped
1 clove garlic, minced
2 tbsp extra virgin olive oil
1/4 cup grated parmesan cheese, plus some for serving
2 tbsp italian bread crumbs
1/2 lb whole wheat linguini (about 1/2 a box)
reserve 1 cup of pasta water
salt
pepper
2 tbsp chopped green onion, optional 





Preheat oven to 350.  Prepare a cookie sheet with tin foil.  Clean and chop and all your vegetables and garlic, put in a medium bowl, toss with the olive oil until all vegetables are evenly coated, mix in some salt and pepper to taste.  Now, add in parmesan cheese and breadcrumbs and toss until evenly coated.  Spread veggies over the prepared baking sheet and bake for 15 minutes.  

Put salted water on to boil for the pasta, and cook as directed.  Once pasta is done, reserve a cup of the pasta water.  Once veggies are done cooking, toss with the pasta and add a tiny bit of the reserved water to moisten up the noodles as needed (just a heads up, it's a little dry if you don't add the water).  Sprinkle with parmesan cheese, green onion, and a pinch of salt and pepper.   EAT!



Pasta Stats per serving:
Calories: 325; Carbs: 48g; Fat: 10g; Protein: 13g; Sugar: 8g; Fiber: 9g



2 comments:

Erin Melikidse said...

This looks so yummy and healthy. Thanks for stopping by my blog.

Brittany said...

Thanks! And I'm excited to see what projects you come up with next!

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